Brining Chicken and Turkey Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Gallon of water
3/4 c. of Kosher salt
3/4 c. of brown sugar
Optional:
Black Peppercorns
Garlic
Onions
Various herbs and Spices
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Directions: |
Directions:Bring salt, water, sugar and anything else you add to a slow boil in a stock pot to ensure the salt and sugar are completely dissolved and the flavors of the spices are suspended in the water. Allow the brine to cool completely below 40 degrees before adding the turkey or chicken. Alternatively you can use a half gallon of water and add 4lbs of ice to cool quickly. Brine overnight. Cook to 175 in the thigh and 165 in the breast. |
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Number Of
Servings: |
Number Of
Servings:Enough for a whole turkey |
Preparation
Time: |
Preparation
Time:Overnight |
Personal
Notes: |
Personal
Notes: Be sure to use Kosher salt, not table salt. If you have to use table salt, use only a half cup. To brine a whole chicken or turkey breast you only need half that amount of brine. A chicken or turkey breast will fit in a stock pot and in the fridge easily. A whole turkey is a bit tougher. If you have a 2nd fridge with lots of space this will work. If it's winter time, as long as the temps are supposed to stay under 40 you can do this in the garage. I line a 5 gallon bucket with a giant ziplock and brine the turkey in that.
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