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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Niwagaba Boneventure
[email protected]This brine is a great way to save money on expensive cuts of meat.
Dipash
[email protected]I love that this brine can be used on any type of meat.
Ariyan Ali
[email protected]This brine is a great way to add moisture to dry meats.
brokeeggshell
[email protected]I would definitely recommend this brine to anyone who loves juicy, flavorful meat.
Sandra Alcaraz
[email protected]This is the best brine I've ever used. My family loved it.
Trevor Evans
[email protected]I'm a beginner cook and this brine made me look like a pro!
Dawn Myrvold
[email protected]I've tried other brines, but this one is by far the best.
Eli Farlow
[email protected]This brine is a great way to add flavor to bland meats like chicken breast.
AZHAR Boos
[email protected]I love that this brine is made with simple ingredients that I always have on hand.
Aaron Lewko
[email protected]This brine is a lifesaver! I used to always have dry, overcooked turkey, but now my turkey is always moist and delicious.
Magar Raju
[email protected]I'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
[email protected]I'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
[email protected]I'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
[email protected]This brine is a game-changer! My turkey came out so juicy and flavorful. I'll never cook it any other way again.