Master Brine Recipe for Meats

"Soak for 48 hours before using-it will help produce the juicyyyyyy-est meat you have ever made!"
 
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photo by Peter J photo by Peter J
photo by Peter J
photo by Teddys Mommy photo by Teddys Mommy
photo by  Pamela photo by  Pamela
photo by  Pamela photo by  Pamela
Ready In:
48hrs 15mins
Ingredients:
10
Yields:
1 recipe
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ingredients

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directions

  • Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 15 minutes.
  • Allow to cool completely before using.
  • Large heavy duty sealable plastic bags work the best.

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Reviews

  1. Shortly after Di posted this Brine recipe I used it on a buffalo roast and it did wonders in making it juicy and tender. Last night I bbq'd a half turkey that had been in my freezer since Christmas. I used this brine and marinated the bird for 28 hours - everyone agreed that they had never tasted a moister, better bird. Thank-you again Di you have made a believer out of me!
     
  2. I used this recipe to brine my Thanksgiving Turkey and I just wanted to say that it is the only way that I will be roasting my birds from now on. I followed your instructions to the letter only I had a 20lb bird so I did double the brine. This was absolutely the most flavorful, juiciest bird that ever graced my kitchen. I let it rest 30 minutes before carving and it sliced like a dream. Thank you Di! And I apoligize as I thought I had already reviewed!
     
  3. Kept forgetting to rate this, Excellent! I couldnt make a roast unless it was a pot roast to have it turn out tender. This recipe made the perfect beef roast, I plan on trying it with lots of other meats.
     
  4. Found this a little late to marinate the full 48 hours, it would have been more like 26. I used it for a 4kg turkey and I'm telling you, it was the most tender turkey I've ever made, sure glad I found it. Thanks Di. =)
     
  5. I also did a turkey,and also only marinated for about 27 or 28 hours and let me just say 'Wow.'It was very juicy and mooist.I can't wait to try this on other cuts of meat.It was wonderful.
     
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Tweaks

  1. I tried this for the first time for Thanksgiving dinner, we were skeptical, but WOW I couldn't believe how tender and juicy the turkey turned out. I highly recommend this method. I didn't have any allspice so I used a few whole cloves instead. I put the turkey in a "Look" cooking bag and then set it in a tall stock pot and left it in the fridge for 48 hrs. Outstanding!! Update October 2007: Linens 'N Things now carry large heavy duty bags for brining a turkey. They are great, no leaks!!
     
  2. Used this for our Christmas turkey and it produced a very moist flavorful turkey, which browned beautifully. I used all brown sugar and used 4 whole cloves because I did not have any allspice, and was to tired to mince the garlic, so I quartered the cloves instead. Many thanks!!
     
  3. Used this on a 10 pound turkey. Needed 6 quarts of water to cover it, so I added a double batch of seasonings as well. I soaked the turkey 24 hours and dried it for 4 hours. LOVED the juicyness and flavor but the intensity was a bit much. Next time I'll use a double batch of water and single recipe of seasonings. I also replaced the sugar with brown sugar, as I've read that brown sugar promotes a beautiful brown skin. It worked. The turkey was gorgeous.
     

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