5 Brines For Your Bird
This holiday season, find a juicy brine for your chicken or turkey so that the driest part of your meal can be the wine (or the humor) Here are 5 options ranging from easy to more complex that will ensure your hard work cooking a big meal pays off, with a moist, flavorful main course!
Salt 101
2 GALLONS WATER
1.5 CUPS SALT
Boil water and mix in salt until dissolved. Allow mixture to cool then submerge bird.
BRINE BIRD FOR 12-24 HOURS, THEN RINSE UNDER COLD WATER
Simple, beginner-friendly, and despite it’s simplicity, will still add flavor and moisture!
Buttermilk
4 QT BUTTERMILK
2 QT WATER
½ CUP KOSHER SALT
½ CUP FRANKS HOT SAUCE
Boil and mix until salt is dissolved.
BRINE FOR 12 HOURS, THEN PAT DRY
Simple, juicy, and the buttermilk creates a beautiful golden-brown exterior.
Herb & Citrus
2 GALLONS WATER
1 CUP SUGAR
THYME, SAGE, ROSEMARY, PARSLEY
4 CLOVES GARLIC
2 SLICED ORANGES
1 SLICED LEMON
1 CUP KOSHER SALT
Boil and simmer until salt is dissolved. Allow mixture to cool and submerge bird.
BRINE FOR 12-24 HOURS THEN RINSE WITH COLD WATER
Try this classic, festive brine and add sliced onions and/or apples for even more flavor.
Umami
2 GALLONS WATER
¼ CUP KOSHER SALT
¾ CUP BROWN SUGAR
¼ CUP SOY SAUCE
1 ONION, SLICED
2 FULL BULBS OF GARLIC, cut horizontally in half
1 TB BLACK PEPPER
Combine ingredients and simmer, mixing until salt is dissolved. Allow mixture to cool and submerge bird.
BRINE FOR 24-48 HOURS, THEN AIR DRY
This brine is not only delicious and savory, but air drying will enable the skin to get extra crispy!
Beer
1 GALLON BEER*
1 GALLON COLD WATER
1 CUP KOSHER SALT
1 CUP SUGAR
2 SLICED ONIONS
6 GARLIC CLOVES, SLICED
1 LEMON OR ORANGE, SLICED
Combine all ingredients except the beer, bring to a boil and mix until salt and sugar are dissolved. After cool, add beer and submerge bird.
BRINE FOR 24-48 HOURS, THEN AIR DRY
Using beer will create extra tender meat, and a flavorful and crispy exterior.
General Tips
use a brine bag for easy cleanup
use KOSHER salt (less salty than table salt)
don’t forget to remove gizzards
let brined turkey come to room temperature before roasting
use butter pats or oil under the skin
let cooked turkey rest for 20-30 minutes before carving
use up almost-empty condiments or dry spices/herbs for the brine
if your turkey contains a salt injection (common) reduce the salt in your brine!
don’t overthink it!
