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Brine for Pork, Chicken, and Turkey Recipe

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This recipe for Brine for Pork, Chicken, and Turkey, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, January 2, 2008


2 1/2 gallons cold water
2 cups Kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, or 4 Tbsp dried
1 whole head of garlic, peeled
5 whole allspice berries, crushed
4 juniper berries, crushed

Place the water in a large pot that can easily hold the liquid
and the meat you intend to brine.

Add all ingredients and stir for a minute or so until the sugar
and salt dissolve.

Refrigerate poultry in the brine for 24 hours, pork for 3 days.
If the meat floats to the top, use a plate or other weight to
keep it completely submerged in the brine.

To cook chicken:
Stuff cavity with onions, lemon wedges, and herbs such as
thyme, parsley, and rosemary. Rub the skin with oil to help
browning. Sprinkle with fresh ground pepper. (Salt isn't
needed because of the brine.) Cook uncovered in a 400
oven until done, about 1 hour and 15 minutes for a 3 1/2 to 4
lb chicken.

To cook turkey:
Same as chicken, but cook 12 to 15 minutes per pound until
the internal temperature at the thickest part of the thigh
registers at least 165.

To cook a boneless pork roast:
Sprinkle the roast with pepper and herbs such as sage,
thyme, or tarragon, if desired. Roast uncovered in a 400
oven for about 12 to 15 minutes per pound or until the internal
temperature reaches 150 to 160.

Personal Notes:
Personal Notes:
The flavor is amazing and it will be the moistest chicken you will ever remember eating. The difference is remarkable and worth the extra work!




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