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Basic All Purpose Brine for Meats, Chicken, and Turkey
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 3 hrs 15 min
- Yield
- 1.00 quart
Categories
- Brine
Cuisine
- American
Cooking Method
- Boil
Difficulty
- Easy
Dietary
- Balanced
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Basic All Purpose Brine for Meats, Chicken, and Turkey brings together 1 tablespoon black peppercorns, 2 sprigs fresh thyme, 3 bay leaves in a practical dish for home cooking. It takes about 3 hrs 15 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 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
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Instructions
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.
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