BRINE FOR PORK, CHICKEN, AND TURKEY
From Chef Alice Waters. This makes for some crazy good, moist meat. If brining only one chicken or a pork roast, cut the recipe in half, if doing turkey...use the whole batch!
Provided by loveleesmile
Time P1DT1h30m
Yield 6-9 serving(s)
Number Of Ingredients 8
Steps:
- Place the water in a large pot that can easily hold the liquid and the meat you intend to brine.
- Add all the ingredients and stir for a minute or so until the sugar and salt dissolve.
- Refrigerate poultry in the brine for 24 hours; pork for 3 days. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.
- To cook chicken: Stuff the cavity with onions, lemon wedges, and herbs such as thyme, parsley, and rosemary. Rub the skin with oil to help browning. Sprinkle with fresh ground pepper. (Salt isn't needed because of the brine.) Cook uncovered in a 400-degree oven until done, about 1 hour and 15 minutes for a 3-1/2 to 4-pound chicken.
- To cook turkey: Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper. Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees.
- To cook a boneless pork roast: Sprinkle the roast with pepper and herbs such as sage, thyme, or tarragon, if desired. Roast uncovered in a 400-degree oven for about 12 to 15 minutes per pound or until the internal temperature reaches 150 to 160 degrees.
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Niwagaba Boneventure
boneventure74@hotmail.comThis brine is a great way to save money on expensive cuts of meat.
Dipash
dipash@hotmail.comI love that this brine can be used on any type of meat.
Ariyan Ali
a_ariyan18@gmail.comThis brine is a great way to add moisture to dry meats.
brokeeggshell
brokeeggshell@yahoo.comI would definitely recommend this brine to anyone who loves juicy, flavorful meat.
Sandra Alcaraz
a.s41@yahoo.comThis is the best brine I've ever used. My family loved it.
Trevor Evans
e.t@gmail.comI'm a beginner cook and this brine made me look like a pro!
Dawn Myrvold
myrvolddawn2@yahoo.comI've tried other brines, but this one is by far the best.
Eli Farlow
e_f90@yahoo.comThis brine is a great way to add flavor to bland meats like chicken breast.
AZHAR Boos
boos.azhar61@gmail.comI love that this brine is made with simple ingredients that I always have on hand.
Aaron Lewko
l.aaron19@aol.comThis brine is a lifesaver! I used to always have dry, overcooked turkey, but now my turkey is always moist and delicious.
Magar Raju
raju-magar71@gmail.comI've been using this brine for years and it never fails to impress. My guests always rave about how juicy and flavorful the meat is.
Vick
vick84@aol.comI'm not a big fan of brining, but this recipe changed my mind. The brine is simple to make and the results are incredible.
Mj Fish
fish_mj84@aol.comI've tried this brine on chicken, pork, and turkey, and it's always a hit. The meat is always moist and tender, and the flavor is amazing.
Error G
g_e@aol.comThis brine is a game-changer! My turkey came out so juicy and flavorful. I'll never cook it any other way again.