Brine for Turkey, Chicken and Pork

Brine for Turkey, Chicken and Pork
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This is a not a marinade. Brining is actually a chemical reaction that relaxes the very lean muscle structure of the meat. It makes it so juicy and tender you'll wonder why you would do it any other way!
Servings Prep Time
1gallon 5minutes
Cook Time
10minutes
Servings Prep Time
1gallon 5minutes
Cook Time
10minutes
Brine for Turkey, Chicken and Pork
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
This is a not a marinade. Brining is actually a chemical reaction that relaxes the very lean muscle structure of the meat. It makes it so juicy and tender you'll wonder why you would do it any other way!
Servings Prep Time
1gallon 5minutes
Cook Time
10minutes
Servings Prep Time
1gallon 5minutes
Cook Time
10minutes
Ingredients
Servings: gallon
Units:
Instructions
  1. Measure the apple juice into a saucepan and bring to a boil with the salt, brown sugar, peppercorns, and orange rind. Stir to dissolve the salt.
  2. Remove from heat and let stand for about 10 minutes to develop the flavors, then add the ice water. Stir and allow to cool completely. Using ice cubes along with the water helps to speed up this process.
  3. Add the meat to the cooled brine. For pork chops brine in the refrigerator for 2 hours. Whole Chicken for 8 - 12 hours. For Turkey brine for up to 24 hours.
Recipe Notes

When preparing this brine for turkey, I don't add the brown sugar.  The sugar tends to make the turkey brown too fast, tenting with foil helps and the taste is great but the skin will have a burnt appearance.

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About Baking Nana

Each morning my granddaughter Sarah calls to ask, "Watcha doing, Nana? Are you baking Nana?" Hence my "name" Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don't bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.

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