SALT AND SUGAR BRINE FOR CHICKEN RECIPES

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TURKEY BRINE RECIPE | ALLRECIPES



Turkey Brine Recipe | Allrecipes image

This is a tasty turkey brine recipe 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     Turkey Brine

Total Time 8 hours 40 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2 gallons

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:

  • Combine vegetable broth, sea salt, rosemary, sage, thyme, and savory in a large stock pot. 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.
  • Rinse 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 for 8 hours, or 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, CarbohydrateContent 0.6 g, FatContent 0.1 g, FiberContent 0.4 g, ProteinContent 0.1 g, SaturatedFatContent 0 g, SodiumContent 5640.3 mg

HOW TO BRINE CHICKEN BREASTS (WET OR DRY) | FINDING TIME ...



How To Brine Chicken Breasts (Wet or Dry) | finding time ... image

Brining is a super simple technique that will help your chicken breasts (or other cuts) be flavorful and moist, a crazy easy dinner. Here are both wet brine and dry brine techniques.

Provided by FINDINGTIMEFORCOOKING.COM

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Number Of Ingredients 7

Chicken breasts (or other cut)
Olive oil, other spices for cooking
For wet brine
Table salt (see notes)
Water
For dry brine
Salt (I prefer sea salt or pint Himalayan salt)

Steps:

  • If wet brining: Fill an appropriate-sized bowl with water and add the salt.  Using a spoon (or your hand, like I do), stir the salt in til it's mostly dissolved.  Make sure your chicken breasts are roughly even thickness (helps with the grilling or baking), then put them in the water. Once you're ready to cook them, pat the chicken dry with paper towels.  
  • For dry brining: Get a plate out and grind or sprinkle salt across it.  Place the chicken breasts (or tenderloins or whatever) on the salt and press down, then sprinkle or grind more salt on the top side as well.  Let rest for at least 15 minutes, though I've let it go more like 45 accidentally and it's fine.  You can also let it rest uncovered in the fridge overnight as well, particularly if you're cooking skin-on chicken and want crispy skin.
  • From here, it depends on how you're planning to use the chicken.  You can season, bake, grill, saute, whatever.  If you're grilling, put them on a plate and coat them with some olive oil, then sprinkle or pat on whichever spices or rub you're using.  
  • Grill on medium (350-450 F on my gas grill) for 3-4 minutes on each side, and then start checking with a digital thermometer.  Chicken breasts need to be between 145 F and 165 F...I go more like 150F to be safe, but if you're really paranoid you can go higher.  Let them sit for 5 minutes or so on a plate before cutting in, to let the juices settle and keep them moist.

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