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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pork, Chicken, Or Turkey Brine Recipe

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This recipe for Pork, Chicken, Or Turkey Brine is from Ken's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 gal Water
1 Large carrot, chopped
1 Celery stalk, chopped
1 Medium onion, chopped
4 Sage leaves
1 cup Coarse salt
½ cup Dark brown sugar
12 Bay leaves
¼ cup Garlic cloves, skinned & crushed
2 tbsp Black peppercorns
3 sprigs rosemary or 1 tbsp dried
3 sprigs thyme or 1 tbsp dried
5 sprigs parsley
½ cup Lemon juice (for chicken or turkey only)

Note: For chicken or pork, cut back the salt to ½ cup
Directions:
Directions:
Bring all ingredients to a boil. Stir to dissolve salt. Cool overnight. Add meat to brine. Will do 2 chickens or 1 5-6 lb roast. Brine chicken or pork for 18 hours, turkey for 24 hours. You may have to add more water to cover turkey. Remove meat or bird from brine and rinse. Pat dry. Discard brine.

 

 

 

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