Master Brine Recipe for Meats

From: Catte Nappe

On Jun 14, 2008

Looks good. I've been playing with very basic brining (salt, sugar water) for grilling chicken or pork. Maybe it's time to get adventurous with some seasonings! I also wanted to note, with a recent comment about it being way to salty, that I have learned this much: Kosher salt and table salt are not equal. This recipe calls for 1/2 cup of Kosher salt, but that would be only 1/4 cup if someone used table salt.

From: Knight family

On May 15, 2008

Waaaay too salty. Did a turkey and it was overpowered with the salt.

From: Just Cher

On Dec 10, 2002

I used this recipe to brine my Thanksgiving Turkey and I just wanted to say that it is the only way that I will be roasting my birds from now on. I followed your instructions to the letter only I had a 20lb bird so I did double the brine. This was absolutely the most flavorful, juiciest bird that ever graced my kitchen. I let it rest 30 minutes before carving and it sliced like a dream. Thank you Di! And I apoligize as I thought I had already reviewed!

From: Bergy

On Jul 14, 2003

Shortly after Di posted this Brine recipe I used it on a buffalo roast and it did wonders in making it juicy and tender. Last night I bbq'd a half turkey that had been in my freezer since Christmas. I used this brine and marinated the bird for 28 hours - everyone agreed that they had never tasted a moister, better bird. Thank-you again Di you have made a believer out of me!