Use this basic brine recipe with chicken breasts, a pork loin, or a whole chicken. It will also make your holiday turkey juicy and tender. Slightly salty and robust, the seasonings, sugar, soy sauce, and molasses flavors infuse into the meat. After it soaks in the brine for 24 hours, cook the turkey as you normally would, and you'll have a delicious Thanksgiving dinner. Brining meat makes it very juicy and tender every time. I always brine my chicken, ribs, and turkey. It is full of flavor because with brining you can add different herbs and spices for more flavor. When putting your meat in the brine, make sure the meat is submerged all the way in the brine. If not, add more water and put a plate on top to keep the meat fully covered.
Ingredients :
- 1 gallon water
- 1 cup(s) Kosher salt
- 3/4 cup(s) granulated sugar
- 1/4 cup(s) low-sodium soy sauce
- 1/4 cup(s) molasses
- 2 tablespoon(s) black pepper
- 1 tablespoon(s) thyme
- 1 tablespoon(s) oregano
- 1/2 tablespoon(s) pickling spices
- 2 tablespoon(s) orange peel
- 2 tablespoon(s) muti-color peppercorn
- 1 - bay leave
- 1 teaspoon(s) sage
- 3 bottle(s) dark lager beer (optional)gives great flavor
Intructions :
- Combine all of the ingredients for the brine in a large pot. Bring the mix to a boil. Remove it from the heat and allow it to come to room temperature. Note: You can add a mix of your own other ingredients like maple syrup, garlic, onion, allspice, ginger, or spices too
- Submerge your meat in the brine
- Place it in the refrigerator for the amount of time to the meat you are using:Shrimp - 30 minutesWhole Chicken - 8-12 hoursChicken Parts - 5 hoursChicken Breast - up to 8 hoursWhole Turkey - 24 hoursPork Chops - 12-24 hoursWhole Pork Loin - 2 to 4 days
- After brining, rinse the meat off and dry. NO NEED TO SALT YOUR MEAT!
- Cook your meat like normal.
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