Recipe by Kittencal@recipezazz
This is a basic recipe that allows just the flavor of the meat to shine through, feel free to add in herbs if so desired, This is great to use on chicken or turkey pieces before grilling, make certain that your meat is fully covered in the brine, double or triple the recipe if needed, use kosher salt *only* for this brine
Top Review by Seashorewalker
I brine all my meats and turkey now. It's the only way I have found to ensure soft and juicy results with even cheap, normally tough cuts. This recipe like the others you've posted does the job perfectly. Just a note to all considering brining, it's acts like a tenderizer but I always wash the meat/poultry off before preparing to cook after done brining as the recipe states. Then, prepare with seasonings/sauces as normal. Thanks again Kittencal for litterally teaching me how to cook all these years!
- 1⁄4 cup kosher salt
- 1⁄4 cup brown sugar, packed
- 4 cups room temperature water
- 5 black peppercorns (optional)
Directions See How It's Made
- In a bowl mix together the brown sugar and kosher salt in water until thoroughly mixed (no granules should remain in the water).
- Pour the mixture over meat making certain to cover completely.
- Soak the meat for 6-24 hours.
- Wash meat thoroughly under cold water before cooking.