Best Chez Panisses Brine For Turkey Recipes

Chez Panisse Brine for Pork, Chicken and Turkey image

Provided by UnknownChef86

Time 5m

Yield 1 batch of brine

Number Of Ingredients 8

2 1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme or 4 tablespoons dried thyme
1 whole head of garlic, peeled
5 whole allspice berries, crushed
4 juniper berries, crushed

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.

Nutrition Facts : Calories 819.1, Fat 0.2, Sodium 226638, Carbohydrate 210, Fiber 0.7, Sugar 199.9, Protein 1.9

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

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.