Best Turkeychicken Brine Recipes
THE BEST TURKEY BRINE
This is our go-to brine for turkey. It's simple, flavorful and most importantly leaves you with a succulent, juicy, perfectly-seasoned bird. It's also perfect for chicken, pork chops, Cornish game hens - you name it. While we like the combination of thyme and sage, you can also use other hearty herbs such as rosemary, oregano or marjoram.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 12 to 14 servings
Number Of Ingredients 7
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.
TURKEY BRINE
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
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
BASIC BRINE FOR JUICY, TENDER CHICKEN OR TURKEY
I never make any sort of chicken/turkey without brining it first. Once you try this recipe, you won't either. This is my standard brine that I use most often. This allows me to add any flavoring, dry rub, or sauce to my chicken without competing with the brine flavors. The brining process forces water into the muscle tissues of the meat by a process known as diffusion and osmosis. This additional moisture causes the muscle tissues to swell and hold more water. The resulting water in the muscle tissues will make the meat more moist and tender. Any spices herbs or other flavorings you add to the brine solution will get taken deep into the meat with the water.
Provided by Brandess
Categories Chicken Breast
Time 5m
Yield 1 gallon
Number Of Ingredients 3
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.
Nutrition Facts : Calories 557.6, Sodium 56741.4, Carbohydrate 143.9, Sugar 142.4, Protein 0.2
BEST BRINE EVER (FOR TURKEY OR CHICKEN)
Pretty brazen of me, isn't it? Naming this the BEST brine ever? Better than The Good Eats Turkey Brine, even? Well when you start with a Thomas Keller recipe and Tweak it a bit.... What? Who would DARE to "tweak" a Thomas Keller recipe? Oh, yeah, I'm a little crazy like that! I used this on a turkey, and it turned out to be the "BEST TURKEY EVER!!" according to my husband. I can only imagine the magic it would work on a chicken! The original recipe can be found in Thomas Keller's cookbook Ad Hoc at Home, this is my (very slightly changed) recipe Cooking time = brining time
Provided by CHRISSYG
Categories Vegetable
Time 12h5m
Yield 2 gallons
Number Of Ingredients 10
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!
Nutrition Facts : Calories 694.5, Fat 1.4, SaturatedFat 0.4, Sodium 113313.4, Carbohydrate 185, Fiber 10.4, Sugar 143.6, Protein 7.9
TURKEY OR CHICKEN BRINE
Steps:
- Combine 1 cup of water and all other ingredients inclduing lemon rinds in a large saucepan and bring to a simmer for 10 minutes. Stir occasionally to combine all ingredients. Remove from heat to cool and discard lemon rinds. To brining container add the birds (2 chickens or 1 turkey), the 3 quarts of cold water, and then now cooled (can be fairly warm) contents of the saucepan. Make sure birds are completely submerged - I use small tupperware to hold the birds "underwater" if necessary. Refrigerate overnight - up to 18 hours. After brining time is up Drain all liquid, wash off birds, get rid of any herbs, etc sticking to bird. Use paper towels to dry and then keep regrigerated for up to 8 hours till ready to roast, BBQ, or Fry using your favorite recipe.
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