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Nutrition Facts
Serving Size 1 quart 1216g Recipe makes 1 quart) The following items or measurements are not included below: 1 tablespoon black peppercorns 2 sprigs fresh thyme
Calories 433
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 56650mg		2360%
Potassium 441mg		12%
Total Carbohydrate 111.2g		37%
	Dietary Fiber 0.3g	1%
	Sugars 106.0g
Protein 0.8g		1%
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Basic All Purpose Brine for Meats, Chicken, and Turkey

Recipe #105141 | 3¼ hours | 15 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Sue L
Dec 1, 2004

I like the combination of flavors in this brine more than any other I have tried.

1 quart (change servings and units)

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

Directions

1
Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.
2
Stir ingredients together in a saucepan and bring to a boil.
3
Continue stirring until sugar is dissolved.
4
Allow to cool.
5
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).
6
Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.
7
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.
8
Discard brine before using and pat meat dry.
9
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.
10
Prepare meat as desired- roast, bbq, etc.

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Featured Reviews for This Recipe

From: mommyoffour

On Nov 9, 2009

TO DIE FOR!!!! I used this for my chickens yesterday. I made up the brine the night before and they sat in the refridgerator overnight and then I roasted them in the morning for our early Thanksgiving dinner for my son home from the service. This meat is so juicy and flavorful that I will NEVER not brine again. Thank you so much for sharing this with us, its delicious!!!

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From: Lady Soul

On Jan 4, 2008

I tried this brine at the suggestion of a good friend and it was wonderful. As other reviews mentioned, my chicken was juicy and super tender. The brine seasoned the entire chicken to the bone and it was delicious. I added rosemary. Next time I'll add rosemary and sage. I will be using this brine for a lifetime.

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From: CaribbeanQueen

On Oct 4, 2005

I have been brining for a very long time ~ using different variations of ingredients. This is the best brine ever. Brined some chicken breasts yesterday and then made Fried Chicken (#79723). So moist and flavorful.

4 people found this review helpful

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From: atlfitgirl

On Apr 11, 2008

We love this brine!!! It's easy to put together and uses ingredients almost anyone would have in their pantry. I cut back a little on the salt since the first time I made it, my BF said it was a little salty. And he loves to salt everything on his plate!!! I love the thyme in this brine... really enhances the chicken, without overpowering it, like rosemary does in some brines. Making sure the chicken is completely dry is the key to nice crispy golden skin when baking... I like to brush a little olive oil on top and it always comes out golden and so delicious!!! Thanks for a keeper!!!

2 people found this review helpful

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