Best Brine Ever For Turkey Or Chicken Food

PERFECT CHICKEN BRINE

Steps:

• Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
• Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

BRINE FOR CHICKEN AND TURKEY

Steps:

• Gather the ingredients.
• Combine the water, salt, sugar, peppercorns, and allspice in a large stockpot. Stir to dissolve the salt and sugar.
• Bring to a boil, then remove from heat. Allow the brine to cool completely.
• Add the ice and then immerse the turkey breast or whatever item being brined. Weigh it down if necessary.
• Transfer to a refrigerator for 8 hours or overnight.
• Remove the turkey breast and rinse it thoroughly, when ready to roast. Pour out the brine solution at this point. Cook turkey, per recipe instructions.

BASIC BRINE FOR JUICY, TENDER CHICKEN OR TURKEY

Steps:

• Mix brine together well with a whisk.
• Place 1 whole chicken (thawed or frozen- you may also use chicken parts.) in brine for 2 hours up to over night. Cover and store in the refrigerator.
• Remove chicken from brine and rinse chicken well. You are now ready to make a tender juicy chicken dish of your choosing.
• NOTES: You can do this with turkey, as well. Also, you will notice that your leftovers, even after refrigerated overnight, are so tender and juicy whether eaten cold or reheated. The moisture retention really helps to make a chicken meal morph into a second meal when it holds its moisture. If doing a whole turkey, use the recipe servings changer to up the servings to 6-10. Put your turkey in an insulated cooler with enough water to cover and add in a 5 pound bag of ice. Brine overnight.

BEST BRINE EVER (FOR TURKEY OR CHICKEN)

Steps:

• Combine all the ingredients in a large pot, cover, and bring to a boil.
• Boil for 1 minute, stirring to dissolve the salt.
• Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.
• For turkey, place the thawed bird into a food grade plastic bucket, pour the cooled brine over top, add ice water to completely submerge the bird (nothing peeking out).
• Place the lid on the bucket and keep cold overnight at least 12 hours.
• Remove from brine, take out any of the aromatics that may be hiding in the cavity of the turkey, pat dry and let the turkey come to room temp for a few hours BEFORE you put it in the oven.
• (For my turkey, I added a fresh lemon, one head of garlic and some fresh herbs to the cavity of the bird before roasting).
• For chicken brine the bird UP TO BUT NOT MORE THAN 12 hours, I've not used this recipe on chicken but I've read the warnings of people who have left chicken in this brine for too long and it comes out salty!

THE BEST TURKEY BRINE

Steps:

• Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
• Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
• Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.

OUT OF THIS WORLD TURKEY BRINE

Steps:

• In a food-grade large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.

THANKSGIVING TURKEY BRINE

Steps:

• Mix water, chicken broth, and salt together in a 5-gallon bucket with lid until salt dissolves. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander and mix well. Stir 2 cups ice into brine.
• Place turkey into brine, filling cavity with brine. Add enough ice to bucket to cover turkey. Secure lid on bucket. Swish bucket from side-to-side to chill water. Refrigerate turkey and bucket, refilling with ice every 2 hours as needed, 12 to 24 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove turkey from brine and pat dry. Discard brine. Place turkey on a rack inside a roasting pan.
• Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest 5 to 10 minutes before slicing.

ULTIMATE TURKEY BRINE

Steps:

• Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
• Refrigerate brine until completely cooled.

BEST TURKEY EVER!! (BRINED)

Steps:

• Rinse turkey in cool water.
• In a very large clean container (non-corrosive pan or stockpot such as stainless steel or glass or a food-grade plastic container), mix salt and water together until salt dissolves. Stir in brown sugar and spices, mix well until sugar dissolves.
• Totally submerge poultry in solution and store, covered, in refrigerator for at least 6 hours and up to 8 hours. Since brining does not preserve meat, the turkey must be kept below 40 degrees F throughout the entire brining process. Ice packs may also be used to keep turkey at a safe temperature of below 40°F.
• Remove turkey from brine. Discard brine. Thoroughly rinse turkey under a slow stream of cool water, rubbing gently to release salt and sugar, both inside and out. Pat skin and both interior cavities dry.
• * NOTE: The ratio of water to salt is appropriate for a 15-pound turkey. If a larger or smaller turkey is brined, please calculate accordingly.
• * *NOTE: Other combinations of herbs may be added including 6-8 bay leaves, 3 cloves garlic and 2 teaspoons black peppercorns. Or a spicy flavor may be achieved by the addition of 1 cup small dried red chile peppers.
• In the cavity of turkey, place onion, carrot and celery.
• Brush turkey with melted butter.
• Roast turkey, breast side down, in a preheated 325 degree F oven for 2 hours. During this time, baste legs and back twice with melted butter.
• Remove turkey from oven and protecting your hands, grasp turkey with several layers of clean paper towels at both ends, and turn turkey, breast side up.
• Return turkey to oven and continue to roast, basting twice with pan dripping. Continue to roast until internal temperature reaches 170°F in the breast and 180°F in the thigh. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently.
• Remove turkey from the oven and allow to stand for 20 minutes before carving.
• Transfer to a platter and garnish with fresh fruit.

BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY

Steps:

• Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.
• Stir ingredients together in a saucepan and bring to a boil.
• Continue stirring until sugar is dissolved.
• Allow to cool.
• Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags).
• Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.
• Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds.
• Discard brine before using and pat meat dry.
• If using poultry, you may want to add citrus fruit such as oranges or lemons, additional fresh herbs, or cloves of garlic into the cavity.
• Prepare meat as desired- roast, bbq, etc.

THE BEST TURKEY BRINE

Steps:

• To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, and poultry herbs. I like to squeeze out some of the juices from the oranges and lemons into the solution before I add them. (Note: If you have a big turkey and need more brine, use 1/2 cup salt and 1/2 cup brown sugar for every additional gallon of water.).
• Remove the neck, giblets, and liver from the cavity of the turkey and reserve. Rinse the turkey inside and out under cold running water.
• Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
• Remove turkey from brine and rinse inside and out with cold water. Pat dry and prepare turkey according to your recipe.