Best Brine Recipes

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SIMPLE CHICKEN BRINE



Simple Chicken Brine image

This simple chicken brine will help make the meat more tender and juicy.

Provided by Jay

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

1 gallon warm water
¾ cup kosher salt
⅔ cup sugar
¾ cup soy sauce
¼ cup olive oil

Steps:

  • Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
  • To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 24.7 g, Cholesterol 0 mg, Fat 9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 13209.3 mg, Sugar 22.7 g

PERFECT CHICKEN BRINE



Perfect Chicken Brine image

Brining chicken adds tons of flavor and keeps the meat moist. Several years of experimenting with ingredients and method and I finally found the right combination for my perfect chicken brine.

Provided by Kate Leifker

Categories     Side Dish     Sauces and Condiments Recipes

Time 2h30m

Yield 20

Number Of Ingredients 8

16 cups water
¾ cup kosher salt
⅔ cup white sugar
2 heads garlic, crushed and chopped
¼ cup dried sage, or to taste
¼ cup dried basil, or to taste
1 tablespoon whole black peppercorns
1 large bay leaf

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.

Nutrition Facts : Calories 37.8 calories, Carbohydrate 9.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 3422.9 mg, Sugar 6.7 g

BASIC PORK BRINE



Basic Pork Brine image

I use this brine for all pork cuts that I grill. It adds a subtle flavor to the meat without being too salty. The pork cooks up tender, moist and delicious every time.

Provided by JulieG

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 10

Number Of Ingredients 5

2 cups water, more if needed
1 cup brown sugar
2 tablespoons kosher salt
3 cloves garlic, gently crushed
3 slices fresh ginger, gently crushed

Steps:

  • Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.

Nutrition Facts : Calories 85.4 calories, Carbohydrate 22 g, Protein 0.1 g, Sodium 1159.8 mg, Sugar 21.4 g

BRINE FOR SMOKED SALMON



Brine for Smoked Salmon image

Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.

Provided by Mike O.

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 13h10m

Yield 24

Number Of Ingredients 13

1 gallon water
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
lemon pepper to taste
1 (3 ounce) package dry crab and shrimp seasoning mix
freshly ground black pepper to taste
4 cloves garlic, crushed or to taste
1 dash hot pepper sauce
4 lemons, sliced and crushed
2 oranges, sliced and crushed
1 lime, sliced and crushed
1 large yellow onion, sliced

Steps:

  • Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.
  • Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).

Nutrition Facts : Calories 81.7 calories, Carbohydrate 22 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 3824 mg, Sugar 18.9 g

SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)



Smoked Fish ( Brine Recipe and Smoking Directions) image

This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 6h20m

Yield 1 batch

Number Of Ingredients 4

3 -5 lbs fish, roughly
1 gallon water
1 1/3 cups canning salt
2/3 cup brown sugar

Steps:

  • Mix all ingredients very well until sugar is disolved.
  • Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
  • Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
  • Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.

Nutrition Facts : Calories 557.6, Sodium 151014.9, Carbohydrate 143.9, Sugar 142.4, Protein 0.2

DRY BRINE TURKEY



Dry Brine Turkey image

Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Plan ahead, you'll need a few days to get the most flavor. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting.

Provided by hello angie

Categories     Meat and Poultry Recipes     Turkey     Brine

Time P3DT12h15m

Yield 15

Number Of Ingredients 5

1 (15 pound) whole turkey, neck and giblets removed
3 tablespoons kosher salt
black pepper to taste
1 onion, cut into wedges
4 stalks celery, halved

Steps:

  • Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
  • Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
  • Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
  • Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
  • Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
  • Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
  • Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.

Nutrition Facts : Calories 683.7 calories, Carbohydrate 1 g, Cholesterol 267.6 mg, Fat 31.8 g, Fiber 0.3 g, Protein 91.9 g, SaturatedFat 9.3 g, Sodium 1382.8 mg, Sugar 0.5 g

BASIC BRINE FOR SMOKING MEAT



Basic Brine for Smoking Meat image

This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.

Provided by Smokin' Ron

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 3

¼ cup kosher salt
¼ cup packed brown sugar
4 cups water

Steps:

  • In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)

Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2852.1 mg, Sugar 6.7 g

BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY



Basic All Purpose Brine for Meats, Chicken, and Turkey image

Make and share this Basic All Purpose Brine for Meats, Chicken, and Turkey recipe from Food.com.

Provided by PalatablePastime

Categories     Christmas

Time 3h15m

Yield 1 quart

Number Of Ingredients 7

1 tablespoon black peppercorns
2 sprigs fresh thyme
3 bay leaves
4 -6 cloves garlic, sliced
4 cups water
1/2 cup light brown sugar, packed
1/2 cup kosher salt

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.

TURKEY BRINE



Turkey Brine image

This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.

Provided by SHERI GAILEY

Categories     Side Dish     Sauces and Condiments Recipes

Time 8h20m

Yield 15

Number Of Ingredients 7

1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

Steps:

  • In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
  • When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
  • Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
  • Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
  • Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Nutrition Facts : Calories 2.8 calories, Carbohydrate 0.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 5640.3 mg, Sugar 0 g

ALTON BROWN TURKEY BRINE AND GOOD EATS ROAST TURKEY



Alton Brown Turkey Brine and Good Eats Roast Turkey image

Alton Brown's turkey brine recipe from Good Eats will give you a flavorful Thanksgiving turkey with juicy white and dark meat.

Provided by Alton Brown

Categories     Thanksgiving     Turkey     Poultry     Christmas     Fall     Christmas Eve     Winter

Yield At least 10-12 servings

Number Of Ingredients 17

For Turkey Brine
One 14-16-pound frozen natural, young turkey
1 gallon vegetable broth (homemade or canned)
1 cup kosher salt
½ cup brown sugar
1 tablespoon black peppercorns
1½ teaspoons allspice berries
1½ tablespoons candied ginger, chopped
1 gallon H2O, iced
For Roasting
1 red apple, quartered
½ onion, quartered
1 stick cinnamon
1 cup H20
4 sprigs rosemary
6 sage leaves
Canola oil

Steps:

  • Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler kept at 38° F, tops.
  • To make the turkey brine: Combine the broth, salt, sugar, peppercorns, allspice, and finger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature, then refrigerate the brine.
  • The eve before roasting, combine the brine and the iced water in a cooler. Place the thawed turkey (guts, neck, and whatnot removed) breast side down in the brine. Seal up the cooler and use it as an ottoman. Target bring time: 12 hours; flip the bird once about halfway through.
  • On roasting day: Heat the oven to 500°F. Remove the bird from the brine and rinse inside and out. Discard brine.
  • Place the bird on a roasting rack and place inside a roasting pan. Pat the bird dry (inside and out) with paper towels.
  • Combine the apple, onion, cinnamon, and water in a microwave-safe bowl. Microwave on high for 5 minutes. Add to the turkey's cavity, along with the rosemary and sage. Truss, if you like.
  • Lightly coat the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
  • Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350°F.
  • Roast until the thermometer registers 155°F, about 2½ hours.
  • Remove from the oven, cover closely with aluminum foil, and let rest for a least 15 minutes before carving.

QUICK PICKLES WITH MASTER VINEGAR BRINE



Quick Pickles with Master Vinegar Brine image

Master mind? How about a Master Brine! This simple vinegar-based brine can be used to pickle nearly any vegetable! I've always said if you can boil water, you can make a pickle. This recipe is for Dilly Beans, but you could also use carrot spears, raw okra or even cherry tomatoes. Quick pickles are also known as refrigerator pickles. They are vegetables that are pickled in a vinegar, water and salt - and sometimes sugar - solution and stored in the refrigerator. They do not need canning when refrigerated and only require a few days in the brine before they can be enjoyed.

Provided by Virginia Willis

Time 15m

Yield 2 1/2 cups brine; about 4 pints of vegetables

Number Of Ingredients 8

2 1/2 cups distilled white vinegar (5% acidity)
1/4 cup pickling salt (see Cook's Note)
4 sprigs fresh dill or 4 teaspoons dill seed
4 cloves garlic, peeled and halved
2 teaspoons yellow mustard seeds
1 teaspoon whole black peppercorns
1/4 teaspoon crushed red pepper flakes
2 1/2 pounds green beans, preferably a combination or green and yellow wax beans (see Cook's Note)

Steps:

  • Place a wire rack in a rimmed baking sheet or line it with a clean towel. (This is to prevent the jars from directly touching the surface.) Set aside.
  • Meanwhile, sterilize the jars and lids. To sterilize jars using a boiling water canner or a large pot, place a rack (or often I will use a clean kitchen towel) on the bottom of the canner. Place the jars right-side-up on the rack and fill the jars and canner with enough water to cover the jars by at least 1 inch. Bring the water to a boil, then boil for 10 minutes (at altitudes less than 1,000 feet elevation). Using canning tongs, remove the jars from the canner one at a time, carefully pouring the water from the jars back into the canner. Let the jars air-dry upside-down on the prepared rack or towel and sit undisturbed until you're ready to fill them. The rings and rubber-lined lids must be sterilized, too. Place the new lids in a small saucepan, cover with water and bring to a gentle simmer. Very gently simmer for 10 minutes (taking care not to boil). Turn off the heat and keep the lids in the water until ready to use.
  • Bring 2 1/2 cups water, the vinegar and salt to a boil in a medium saucepan over medium heat. Meanwhile, place 1 dill sprig or 1 teaspoon dill seed, 1 clove garlic, 1/2 teaspoon mustard seeds, 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized glass jars with tight lids. Divide the red pepper flakes among the jars. Set aside.
  • Wash and trim the stem end of the beans so that they fit in the jar. (I like to leave the pretty curled end intact.) Pack the beans into the prepared jars, leaving 1/2 inch of headspace at the top of each jar. Carefully pour the boiling pickling liquid over the green beans in the jars, leaving 1/2 inch of headroom between the top of the liquid and the top of the jar. Seal with the lids and rings. Refrigerate up to 2 weeks.

APPLE CIDER TURKEY BRINE



Apple Cider Turkey Brine image

Delicious apple cider brining liquid for turkey. Brined turkeys tend to shorten your roasting time by about half an hour. But be sure your bird cooks to an internal temperature of 180 degrees when tested through the thigh. Season and roast according to any of your favorite recipes.

Provided by AngelinaLaRue

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 12

Number Of Ingredients 8

1 gallon water, or as needed, divided
2 cups apple cider
1 cup kosher salt
1 tablespoon fresh sage
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon black peppercorns
4 cups ice cubes

Steps:

  • Combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat; add ice cubes.

Nutrition Facts : Calories 23.7 calories, Carbohydrate 5.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 7607.7 mg, Sugar 4.8 g

PICKLE BRINE CHICKEN



Pickle Brine Chicken image

There aren't a lot of great uses for leftover pickle juice. I did hear recently that some people like to drink this stuff after jogging, which I found to be quite shocking, since I had no idea people still jogged. Like most brined recipes, the payoff is in the texture and moisture content and not necessarily in the taste. Having said that, these did have a nice little twang. So the next time you have nothing left in the pickle jar but the juice, you now know what to do.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 2

Number Of Ingredients 9

1 ½ cups dill pickle juice, or more to taste
1 tablespoon brown sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 large skinless, boneless chicken breast halves
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves. Submerge chicken breasts in brine, using a plate or bowl to sink the breasts into the brine; refrigerate for 1 to 2 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken breasts from brine, discard the brine, and dry chicken breasts with paper towels. Brush each breast with olive oil and season each with salt, black pepper, and cayenne pepper.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, tent the plate with aluminum foil, and let chicken rest for 5 minutes.

Nutrition Facts : Calories 351 calories, Carbohydrate 10.9 g, Cholesterol 129.2 mg, Fat 12.2 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 2.5 g, Sodium 5451.5 mg, Sugar 6.6 g

MY FAVORITE TURKEY BRINE



My Favorite Turkey Brine image

Provided by Ree Drummond : Food Network

Time P1DT25m

Yield 18 servings

Number Of Ingredients 9

3 cups apple cider
2 cups brown sugar
1 cup kosher salt
3 tablespoons tricolor peppercorns
5 whole bay leaves
5 cloves garlic, minced
4 sprigs rosemary, leaves stripped off
Peel of three large oranges, removed in large strips
1 turkey

Steps:

  • Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
  • Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.
  • When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
  • Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method.

ALTON BROWN'S 2-HOUR MUSTARD BRINE FOR PORK CHOPS OR ROAST



Alton Brown's 2-Hour Mustard Brine for Pork Chops or Roast image

This is a recipe from Alton Brown on the food network, the regular recipe stated 1 cup salt but I cut it down to 3/4 cup you could even reduce the salt down to 1/2 cup but go ahead and use the 1 cup if you wish, remember kosher salt ONLY or you will not be able to eat the chops, and only brine the pork for 2 hours, NO MORE than that! You can use less than 5 large thick-cut pork chops or you might be able to fit more pork chops than five, just make certain that the meat is completely covered with the brine though.

Provided by Kittencalrecipezazz

Categories     Pork

Time 2h

Yield 5 pork chops

Number Of Ingredients 7

5 thick loin-end pork chops (can use less, or use what ever cut pork you wish)
3/4 cup kosher salt (DO NOT use regular white table salt!)
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder (do not use prepared mustard!)
2 cups cider vinegar (heated until hot)
1 lb ice cube

Steps:

  • In a large plastic container with a lid, put the salt, Brown Sugar, peppercorns and mustard powder; add in the HOT vinegar and swirl to dissolve the sugar and salt completely.
  • Let the mixture stand for 20 minutes at room temperature to develop flavor.
  • Add in the ice cubes and shake to melt most of the ice.
  • Add in the pork chops, making certain that the meat is completely covered with the brine.
  • Cover with lid and refrigerate for 2 hours (NO MORE than 2 hours!).
  • Rinse the pork well under cold water before cooking.
  • Cook as desired.

Nutrition Facts : Calories 536.3, Fat 18.5, SaturatedFat 6, Cholesterol 137.3, Sodium 17105.9, Carbohydrate 45.5, Fiber 0.6, Sugar 43.2, Protein 41.8

SMOKED SALMON BRINE



Smoked Salmon Brine image

There won't be any leftovers! The smoky-rich tang that comes from your fillets will astound everyone. You and your guests will not be able to stop eating this high-protein, rich in Omega-3 oils delight. You'll find yourself keeping this snappy snack on hand at all times. I've been smoking salmon for 12 years and have never...

Provided by Sherry Blizzard

Categories     Seafood Appetizers

Time 2h

Number Of Ingredients 6

1 c kosher salt or morton's tender quick curing salt
2 c dark brown sugar
1 Tbsp (heaping) coarse ground black pepper
1 Tbsp garlic salt
1 Tbsp onion powder
1 Tbsp celery salt

Steps:

  • 1. Mix all ingredients together well. I use a fork to make sure everything is stirred together well.
  • 2. Can use it right away or store in an airtight container.
  • 3. HOW TO DRY BRINE AND SMOKE YOUR SALMON.
  • 4. Cut salmon into fillet-size pieces (about the size of your hand or palm. Leave the skin on and rinse well under cold water.
  • 5. Drain and pat as dry as possible with paper towels. Place salmon, skin-side-down in a plastic tray (I use a meat lug). You'll want something with high sides to hold all the moisture that will be drawn out of the fish.
  • 6. Completely cover the salmon with the dry brine mixture. Be sure to pat mix around the sides as well. You want to cover up as much of the meat as possible. Cover the tray/fish with plastic wrap and let sit in the fridge or a very cold place for 24 hours.
  • 7. Remove plastic wrap and thoroughly rinse fish under cold water. Remove as much of the brine as possible from the fish. Dry the fillets with paper towels (you want it as dry as possible). Let sit on a tray for 2-3 hours or until a sticky pellicle can be seen/felt on the skin of the fish.
  • 8. Bring the smoker up to 200 degrees. Use ONLY alder wood chips when smoking fish. Get the smoker smoking and, working quickly, put the trays of fish in the smoker. Smoke for 2 hours and allow the temperature to come down to 70 or below.

ULTIMATE TURKEY BRINE



Ultimate Turkey Brine image

Simple overnight brine that will make any turkey moist and tasty. You can use this recipe for turkeys in the 15 to 20-pound range. Brining works best for fresh turkeys; you should definitely not brine any turkey that is already injected with a 'solution.'

Provided by Eric

Categories     Side Dish     Sauces and Condiments Recipes

Time 2h25m

Yield 30

Number Of Ingredients 8

1 gallon water
2 cups kosher salt
1 ½ cups dark brown sugar
12 whole cloves
3 bay leaves
1 tablespoon whole black peppercorns
2 ½ teaspoons dried rosemary
2 ½ teaspoons dried thyme

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.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 6080.8 mg, Sugar 10.7 g

TURKEY BRINE



Turkey Brine image

Keeping your bird juicy isn't that hard-all you need is the right seasoning and a really large fridge. Brining is the first step in our roasted turkey recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Makes enough brine for one 18- to 20-pound turkey

Number Of Ingredients 13

7 quarts (28 cups) water
1 1/2 cups kosher salt
6 bay leaves
2 tablespoons whole coriander seeds
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 teaspoon black or brown mustard seeds
1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
1 bottle dry Riesling
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thyme

Steps:

  • Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool 5 minutes.
  • Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate 24 hours, flipping turkey once.

CITRUS TURKEY BRINE



Citrus Turkey Brine image

A great citrus brine recipe. This will leave your Turkey very moist. You could also use it on other poultry in smaller amounts.

Provided by MPRADO

Categories     Side Dish     Sauces and Condiments Recipes

Time 20m

Yield 15

Number Of Ingredients 9

1 cup salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 ½ gallons cold water

Steps:

  • Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.

Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 6239.2 mg, Sugar 0.3 g

BASIC QUICK PICKLE BRINE



Basic Quick Pickle Brine image

Provided by Katherine Sacks

Categories     Kid-Friendly     Low Cal     Carrot     Healthy     Low Cholesterol     Vegan     Small Plates

Yield 4 1/2 cups

Number Of Ingredients 6

2 cups apple cider vinegar
1/2 cup sugar
2 tablespoons kosher salt
1 tablespoon black peppercorns
1 tablespoon mustard seeds
10 medium carrots (about 1 1/2 pounds), peeled, quartered, sliced crosswise into 3-inch segments

Steps:

  • Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
  • Place carrots in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over carrots. Let cool to room temperature, then cover and chill at least 2 hours before serving.

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