Basic All Purpose Brine for Meats, Chicken, and Turkey Recipe #105141
I like the combination of flavors in this brine more than any other I have tried.
by Sue L
3¼ hours | 15 min prep
1 quart
- 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
- 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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5 stars