Recipe by Kirstin in the Couv
This is a simple all-purpose mild brine for chicken, turkey and pork. It is fabulous used when grilling chicken pieces. The meat will never be dry.
Top Review by Cook In Southwest
I love the simplicity of this brine. The ease of preparation makes this one I will use again and again. It worked great and helped me to save an otherwise excellent recipe from death due to salt.<br/><br/>The recipe in question is #33671. If you want to brine a turkey, you will need to double or triple this recipe, but it is so easy to make you will have no trouble doing so. It was just right for my rather large chicken. Just be sure to rinse well before cooking.
- 1⁄4 cup kosher salt, like diamond crystal (or 3 tbsp Morton's kosher salt or 2 tbsp table salt)
- 2 tablespoons sugar
- 1 quart water
Directions See How It's Made
- Mix cold water, salt and sugar and stir to dissolve.
- In a non-reactive container, immerse food in brine, seal and refrigerate.
- Use 1 quart of brine per pound of meat, not to exceed 2 gallons.
- Brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours.
- WILL NOT WORK IF MEAT IS FROZEN.