StPeteBBQ
04-29-2004, 03:01 PM
Recipes To Get You Started
Here's an all-purpose recipe from Cook's Illustrated magazine that works well with chicken and pork.
All-Purpose Brine
1 quart cool water
1/2 cup Diamond Crystal Kosher Salt
1/2 cup sugar
Mix in a non-reactive container until dissolved. Makes 1 quart of brining solution.
Substitute 1/4 cup + 2 TBSP Morton Kosher Salt or 1/4 cup table salt for Diamond Crystal.Make 1 quart of brine for each pound of meat, not to exceed 8 quarts (2 gallons). Soak meat for 1 hour per pound, but not less than 30 minutes or longer than 8 hours. If brining multiple pieces, base the brining time on the weight of an individual piece.
Here's another recipe from Cook's Illustrated for high-temperature roasting, broiling or grilling. The lower sugar content results in less burning during cooking. The salt content has also been reduced.
High-Temp Brine
1 quart cool water
1/4 cup Diamond Crystal Kosher Salt
2 tablespoons sugar
Mix in a non-reactive container until dissolved. Makes 1 quart of brining solution.
Substitute 3 TBSP Morton Kosher Salt or 2 TBSP table salt for Diamond Crystal.Make 1 quart of brine for each pound of meat, not to exceed 8 quarts (2 gallons). Soak meat for 1 hour per pound, but not less than 30 minutes or longer than 8 hours. If brining multiple pieces, base the brining time on the weight of an individual piece.
Due to its bland flavor, turkey really benefits from flavor brining. Here's a basic brine that will work well for a turkey.
Basic Turkey Brine
1 gallon cool water
1 cup Diamond Crystal Kosher Salt
Mix in a non-reactive container until dissolved. Makes 1 gallon of brining solution.
Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.Optional: 1/2 cup sugar (white or brown) can be added for each gallon of water.Determine the amount of brine needed to cover a 12-14 pound whole turkey. Brine for 8-12 hours. Pat turkey dry with paper towels before cooking.
Here's a more complex turkey brine that's very popular.
Apple-Brined Whole Turkey
1 12-14 pound turkey
2 quarts apple juice
16 ounces brown sugar
1 cup Diamond Crystal Kosher Salt
3 quarts water
3 oranges, quartered
4 ounces fresh ginger, sliced thin
15 whole cloves
6 bay leaves
6 large garlic cloves, crushed
vegetable oil or melted, unsalted butter
Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.
Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40*F.
In a large non-reactive container, combine the apple juice mixture with the other ingredients and stir. Place rinsed, drained whole turkey into the brine. Use a heavy weight to keep the bird submerged, if necessary. Refrigerate for 24 hours.
Remove turkey from brine and pat dry. Apply a thin coat of vegetable oil or melted butter before cooking.
Finally, here's a brine recipe from Alton Brown of "Good Eats" on Food Network.
Good Eats Turkey Brine
1 gallon vegetable broth
1 gallon heavily iced water
1 cup Diamond Crystal Kosher Salt
1/2 cup brown sugar, packed
1 tablespoon peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
Use regular vegetable broth, not low- or no-sodium varieties. Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.
Combine all ingredients except ice water in a large pot. Bring to a boil over high heat, stirring to dissolve. Remove from heat, let mixture come to room temperature, then refrigerate to 40*F.
In a large non-reactive container, combine the mixture with 1 gallon heavily iced water and stir. Place rinsed, drained whole turkey into the brine. Use a heavy weight to keep the bird submerged, if necessary. Refrigerate for 6-8 hours. Turn the bird over once during brining.Remove turkey from brine, rinse, and pat dry. Apply a thin coat of canola oil before cooking.
OK... one more quick apple brine for a 3-4 lb chicken:
1 pt - apple juice
1 pt - water
1/2 cup - maple syrup
1/4 cup - kosher salt
1/4 cup - brown sugar
1 tsp - dried ginger (use fresh if you have it)
1 tsp - black pepper
2 tsp - garlic powder
Mix well... should all fit in a 1-gallon Zip lock. Refrigerate for 4 hours. Remove chicken from brine, pat dry and coat with oil or italian dressing before cooking. Can also use your favorite poultry rub, but go light on the salt.
Here's an all-purpose recipe from Cook's Illustrated magazine that works well with chicken and pork.
All-Purpose Brine
1 quart cool water
1/2 cup Diamond Crystal Kosher Salt
1/2 cup sugar
Mix in a non-reactive container until dissolved. Makes 1 quart of brining solution.
Substitute 1/4 cup + 2 TBSP Morton Kosher Salt or 1/4 cup table salt for Diamond Crystal.Make 1 quart of brine for each pound of meat, not to exceed 8 quarts (2 gallons). Soak meat for 1 hour per pound, but not less than 30 minutes or longer than 8 hours. If brining multiple pieces, base the brining time on the weight of an individual piece.
Here's another recipe from Cook's Illustrated for high-temperature roasting, broiling or grilling. The lower sugar content results in less burning during cooking. The salt content has also been reduced.
High-Temp Brine
1 quart cool water
1/4 cup Diamond Crystal Kosher Salt
2 tablespoons sugar
Mix in a non-reactive container until dissolved. Makes 1 quart of brining solution.
Substitute 3 TBSP Morton Kosher Salt or 2 TBSP table salt for Diamond Crystal.Make 1 quart of brine for each pound of meat, not to exceed 8 quarts (2 gallons). Soak meat for 1 hour per pound, but not less than 30 minutes or longer than 8 hours. If brining multiple pieces, base the brining time on the weight of an individual piece.
Due to its bland flavor, turkey really benefits from flavor brining. Here's a basic brine that will work well for a turkey.
Basic Turkey Brine
1 gallon cool water
1 cup Diamond Crystal Kosher Salt
Mix in a non-reactive container until dissolved. Makes 1 gallon of brining solution.
Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.Optional: 1/2 cup sugar (white or brown) can be added for each gallon of water.Determine the amount of brine needed to cover a 12-14 pound whole turkey. Brine for 8-12 hours. Pat turkey dry with paper towels before cooking.
Here's a more complex turkey brine that's very popular.
Apple-Brined Whole Turkey
1 12-14 pound turkey
2 quarts apple juice
16 ounces brown sugar
1 cup Diamond Crystal Kosher Salt
3 quarts water
3 oranges, quartered
4 ounces fresh ginger, sliced thin
15 whole cloves
6 bay leaves
6 large garlic cloves, crushed
vegetable oil or melted, unsalted butter
Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.
Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40*F.
In a large non-reactive container, combine the apple juice mixture with the other ingredients and stir. Place rinsed, drained whole turkey into the brine. Use a heavy weight to keep the bird submerged, if necessary. Refrigerate for 24 hours.
Remove turkey from brine and pat dry. Apply a thin coat of vegetable oil or melted butter before cooking.
Finally, here's a brine recipe from Alton Brown of "Good Eats" on Food Network.
Good Eats Turkey Brine
1 gallon vegetable broth
1 gallon heavily iced water
1 cup Diamond Crystal Kosher Salt
1/2 cup brown sugar, packed
1 tablespoon peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
Use regular vegetable broth, not low- or no-sodium varieties. Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.
Combine all ingredients except ice water in a large pot. Bring to a boil over high heat, stirring to dissolve. Remove from heat, let mixture come to room temperature, then refrigerate to 40*F.
In a large non-reactive container, combine the mixture with 1 gallon heavily iced water and stir. Place rinsed, drained whole turkey into the brine. Use a heavy weight to keep the bird submerged, if necessary. Refrigerate for 6-8 hours. Turn the bird over once during brining.Remove turkey from brine, rinse, and pat dry. Apply a thin coat of canola oil before cooking.
OK... one more quick apple brine for a 3-4 lb chicken:
1 pt - apple juice
1 pt - water
1/2 cup - maple syrup
1/4 cup - kosher salt
1/4 cup - brown sugar
1 tsp - dried ginger (use fresh if you have it)
1 tsp - black pepper
2 tsp - garlic powder
Mix well... should all fit in a 1-gallon Zip lock. Refrigerate for 4 hours. Remove chicken from brine, pat dry and coat with oil or italian dressing before cooking. Can also use your favorite poultry rub, but go light on the salt.