Prep 48 hrs
Cook 15 mins
Soak for 48 hours before using-it will help produce the juicyyyyyy-est meat you have ever made!
- 10 cloves garlic, minced
- 3 quarts water
- 1⁄2 cup kosher salt
- 1⁄4 cup black peppercorns, plus
- 2 teaspoons black peppercorns
- 1⁄4 cup sugar, plus
- 2 teaspoons sugar
- 1 1⁄2 teaspoons dried thyme
- 1 teaspoon whole allspice
- 1 bay leaf
- 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.
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!
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!
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.