Best Poultry Brine Recipes

ALL-PURPOSE MILD BRINE FOR POULTRY AND PORK

All-Purpose Mild Brine for Poultry and Pork image

This is a simple all-purpose mild brine for chicken, turkey and pork. It is fabulous used when grilling chicken pieces. The meat will never be dry.

Provided by Kirstin in the Couv

Categories Very Low Carbs

Time 5m

Yield 1 quart

Number Of Ingredients 3

Ingredients

1/4 cup kosher salt, like diamond crystal (or 3 tbsp Morton's kosher salt or 2 tbsp table salt)
2 tablespoons sugar
1 quart water

Steps:

Mix cold water, salt and sugar and stir to dissolve.
In a non-reactive container, immerse food in brine, seal and refrigerate.
Use 1 quart of brine per pound of meat, not to exceed 2 gallons.
Brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours.
WILL NOT WORK IF MEAT IS FROZEN.

Nutrition Facts : Calories 97.5, Sodium 28322, Carbohydrate 25.2, Sugar 25.1

KITTENCAL'S BASIC BROWN SUGAR BRINE FOR MEAT AND POULTRY

Kittencal's Basic Brown Sugar Brine for Meat and Poultry image

This is a basic recipe that allows just the flavor of the meat to shine through, feel free to add in herbs if so desired, This is great to use on chicken or turkey pieces before grilling, make certain that your meat is fully covered in the brine, double or triple the recipe if needed, use kosher salt only for this brine

Provided by Kittencalrecipezazz

Categories Poultry

Time 5m

Yield 4 1/4 cups (approx)

Number Of Ingredients 4

Ingredients

1/4 cup kosher salt
1/4 cup brown sugar, packed
4 cups room temperature water
5 black peppercorns (optional)

Steps:

In a bowl mix together the brown sugar and kosher salt in water until thoroughly mixed (no granules should remain in the water).
Pour the mixture over meat making certain to cover completely.
Soak the meat for 6-24 hours.
Wash meat thoroughly under cold water before cooking.

Nutrition Facts : Calories 48.8, Sodium 6666.8, Carbohydrate 12.6, Sugar 12.4

KITTENCAL'S BUTTERMILK POULTRY BRINE (FOR CHICKEN OR TURKEY)

Kittencal's Buttermilk Poultry Brine (For Chicken or Turkey) image

You may never grill, fry or bake chicken again without using this brine first, it will produce the most flavourful juicy moist chicken you will ever have, it's a must for chicken and turkey breasts, and makes the best fried chicken on this planet! Plan ahead the chicken needs to marinade in the buttermilk brine for a minimum of 8 hours or up to 24 hours. This brine is enough to cover about 4 pounds chicken pieces. You can double the recipe and use it on a small whole turkey also, the cumin is only optional, if you are not a lover of cumin then you can omit but it really brings out so much extra flavor without being overpowering.... you will LOVE this brine! also see my recipe #225220 and recipe #148225.

Provided by Kittencalrecipezazz

Categories Chicken Thigh & Leg

Time 8h

Yield 1 quart brine

Number Of Ingredients 7

Ingredients

1 quart buttermilk
1 small onion, finely chopped (or use 1/2 cup chopped shallots)
2 tablespoons chopped fresh garlic (or use 2 teaspoons garlic powder)
2 tablespoons kosher salt
2 tablespoons sugar
1 teaspoon cumin (can use up to 1 tablespoon) (optional)
1 1/2 teaspoons black pepper

Steps:

In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin (if using) and black pepper until the sugar and salt is completely dissolved.
Rinse the chicken in cold water and pat dry with paper towels.
Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture.
Cover and refrigerate for a minimum of 8-24 hours.
Rinse the chicken quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling.
Grill or oven-bake as desired.

Nutrition Facts : Calories 553, Fat 8.9, SaturatedFat 5.5, Cholesterol 39.2, Sodium 14988.7, Carbohydrate 86.8, Fiber 2.4, Sugar 75.3, Protein 34.7

PORK OR POULTRY BRINE

Pork or Poultry Brine image

A perfect brine recipe for large amounts of meat such as pork butt or shoulder, several racks of pork ribs, chicken, or turkey.

Provided by Anthony Henderson

Categories Side Dish Sauces and Condiments Recipes

Time 1h40m

Yield 20

Number Of Ingredients 9

Ingredients

water, as needed
3 carrots, sliced
3 stalks celery, sliced
2 small onions, sliced
1 ½ cups kosher salt
1 cup brown sugar
2 lemons, sliced
1 large green bell pepper, sliced
6 cloves garlic, chopped

Steps:

Fill a large pot with water to about 3/4-full; add carrots, celery, onions, kosher salt, brown sugar, lemon slices, bell pepper, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer mixture for 10 minutes.
Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.
Strain brine into a separate food-safe container.

Nutrition Facts : Calories 55.2 calories, Carbohydrate 14.5 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.5 g, Sodium 6853.8 mg, Sugar 11.8 g

CLASSIC BRINE FOR POULTRY, SHELLFISH AND PORK

Classic Brine for Poultry, Shellfish and Pork image

Use this standard brining solution to ensure tasty, juicy meats all the time. Brine solutions vary according to the chef's preference and they are often infused with herbs and spices, the flavors of which wind up being transferred to the meat during brining. This is from Big Daddy's grilling on line.

Provided by Rita1652

Categories Low Protein

Time 10m

Yield 1 quart

Number Of Ingredients 3

Ingredients

1 quart cold water
1/2 cup kosher salt, which is preferred due to it's lack of impurities or 1/4 cup table salt
1/2 cup sugar or 3/4 cup brown sugar

Steps:

Bring water to a boil and add the salt and sugar and allow both to completely dissolve. If you are going to add herbs or seasonings add them now so the hot water will cause them to release their essence. Remove from heat and allow to cool. Place the meat (except for whole birds) into a one-gallon zip-lock bag. Add the cooled brine and press baggie to remove excess air and seal. Place in fridge for recommended time.
Use 1 quart of brine solution per pound of food, not to exceed 2 gallons of brine. Brine for 1 hour per pound, but not for less than 30 minutes or for more than 8 hours.
HOW LONG TO BRINE.
The thickness of the muscle, the strength of the brine.
and your own taste determine how long to brine an item. For a moderately strong brine (1 cup salt to 1 gallon water), the following brining times are rough guidelines. If you aren't ready to cook at the end of the brining time, remove the meat from the brine, but keep the meat refrigerated.
Shrimp: 30 minutes.
Whole chicken (4 pounds): 8 to 12 hours.
Chicken parts: 1 1/2 hours.
Cornish game hens: 2 hours.
Turkey (12 to 14 pounds): 24 hours.
Pork chops (1 1/4 to 1 1/2 inch thick): 1 to 2 days.
Whole pork tenderloin: 12 hours.
Whole pork loin: 4 hours.

CINNAMON AND SPICE POULTRY BRINE

Cinnamon and Spice Poultry Brine image

Found this recipe online and tried it on my Thanksgiving day turkey.... turned out great. The combo of spices is to die for.

Provided by IronDukester

Categories Chicken

Time 10m

Yield 1 Chicken, 3 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon allspice
1 tablespoon mustard seeds
1 tablespoon coriander seed
1 tablespoon cayenne
1 tablespoon clove
1 tablespoon black pepper
1 tablespoon mace
1 tablespoon cardamom
3 -4 bay leaves
5 cinnamon sticks
1 cup packed brown sugar
1/2 cup kosher salt
3 cups cider vinegar
3 cups water

Steps:

bring whole mixture to a full boil,remove from heat and cool to room temperature.
place poltury in brine and refrigerate for at least 24 hours, but a few days is better.
roast,grill or smoke it's up to you.

Nutrition Facts : Calories 413.9, Fat 4.9, SaturatedFat 1.1, Sodium 18917.6, Carbohydrate 86.5, Fiber 5.4, Sugar 72.5, Protein 2.3

DON'S JACK DANIEL'S POULTRY BRINE

Don's Jack Daniel's Poultry Brine image

My uncle Don made this for Christmas and it was so awesome I had to post it here. Don't be fooled by the amount of JD, it just adds a very subtle hint of flavor and does not overpower. He smoked it on the grill, but you can cook it in the oven too. You can try it with other whiskey's as well to add a touch of different flavor. This makes enough for about a 15 lb bird.

Provided by TJW2725

Categories Easy

Time P2D

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 gallon water
1 cup sea salt
15 tablespoons sugar
2 cups Jack Daniels Whiskey

Steps:

Mix all ingredients, stir well until all is dissolved.
Brine the bird for 36 Hours.
Add your spices of choice: juniper berries, bay leaves, peppercorns, cloves, or whatever you like best. (Optional).
Grill or Bake to perfection, enjoy!

Nutrition Facts : Calories 307.2, Sodium 18616.3, Carbohydrate 31.6, Sugar 31.6

POULTRY BRINE

POULTRY BRINE image

Number Of Ingredients 6

Ingredients

1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

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, food-grade plastic storage bag.) Add the oranges, lemons, thyme, and rosemary. Cook bird as usual.

POULTRY BRINE

Poultry brine image

We eat a lot of poultry because of my wife's diet, so we are always looking for new brines to enhance the flavor. We modified a recipe a great deal to come up with one which we both like. I want to try it for fish and pork in the future. The Pileated wood pecker is more interesting to look at than a pot of water or an empty place mat setting. It is not subject to brining and roasting.

Provided by Dennis Purcell @mrpie

Categories Marinades

Number Of Ingredients 9

Ingredients

3 1/2 quart(s) water
1/2 cup(s) kosher salt
3 tablespoon(s) grated ginger
3 tablespoon(s) chopped fresh rosemary
3 tablespoon(s) chopped fresh ginger
3 tablespoon(s) chopped fresh thyme
1 zests orange + orange diced up
1 zests of lemon + lemon diced up
teaspoon(s) dried hot pepper mix

Steps:

Boil the water and salt in a deep pot for several minutes until the salt has dissolved.
Remove from heat and add the remaining ingredients. Let stand for 4-6 hours. Then add poultry and set stand in refrigerated place for 8 to 36 hours. Rinse off and cook.