By ameatlanta on October 06, 2004
Photo by Delicious as it Looks
Photo by Delicious as it Looks
"For a JUICIER and TASTIER turkey, brine before cooking! If your turkey or chicken is kosher do not brine since it has already been salted. Brining isn't just for poultry but also lean cuts of meat and even fish and shrimp. But you must adjust time to their size. Example; a whole trout takes only 20 minutes and the same with shrimp, a whole chicken takes about 4 hours, a cut up chicken about 2hrs. May add honey or maple surup, may replace some of the water with something like apple cider or coffee. Let loose your creativity. Yes, you have to plan ahead but for little effort the results are WORTH IT!"
Serving Size: 1 (427 g)
Servings Per Recipe: 18
"I am getting ready for Thanksgiving again this year and had to find the brine recipe that I used last year because it made THE MOST INCREDIBLE TURKEY THAT I HAVE EVER TASTED! Well, this is the one! We used Kosher salt and brown sugar and also added minced garlic, a little bit of thyme and some rosemary and let it soak for 18 hours total. I took a plate of leftovers to my dad last year and he loved the turkey so much that he is coming to our house this year for Thanksgiving dinner. And last year was the first time that I had ever cooked a turkey in my life! The only thing that I have to say is MAKE SURE YOU RINSE THE TURKEY WELL! I did not pay attention to that step and my stuffing got REALLY salty, but it was my own dumb fault. Thank you for posting this. I will never make a turkey another way so long as I live!"
"I have used this brine as a base several times now and love it! Usually when I make chicken I marinate it overnight so it has a chance to take on some flavor, but this is so much quicker! For chicken pieces I only marinate for an hour and a half since it was a little salty for my taste the first time I tried it (at 2 hours). I usually replace half the water with beer and might try it with wine next. I also add in some garlic cloves, black peppercorns, fresh rosemary or other herbs from my garden...makes the most flavorful and moist chicken!"
"My Christmas turkey tasted great! I let my bird sit in the brine, in a stockpot, overnight."
"Wow! Decided to try this recipe on a turkey breast. I've never brined before but now I'm hooked. The turkey is so moist and tasty. Amazing! Thanks for sharing."
"Very good! And Easy!!! I also doubled the brine for a 16 pound turkey. So very moist!"
"We loved this! It was delicious! My brother, who is a trained chef, was even complimentary of my turkey! High praise, indeed. :)This will become a standard at our Thanksgiving table. Thanks so much!"
"I have never brined a turkey before, but I think I will from now on. The turkey breast, which usually comes out a little dry for me, was so moist and tender using this brine!"
"Soo moist! Thank you!"
"OK i like"
"I tried this turkey brine for the first time this year, in fact this is my first brined turkey. What a delicious turkey, my husband and I said this is by far the most tender turkey we have ever eaten, not to mention flavorful. I have been giving everyone copies for their own."
"This really did turn out perfect. I did it overnight and I doubled the recipe because I had a 26 pound turkey. I did inject it with cajun butter, but the meat was just perfect. It was moist and VERY juicy."
"I used this recipe for my Thanksgiving turkey and this was by far the best turkey ever. It was so moist and juicy that everyone complimented it. I had a 16lb turkey and of course there was not enough liquid. I put the turkey in the brine Tuesday evening, so Wedneday morning I flipped the turkey over so the other side could get brined. Wednesday night before bed I flipped it back over. I had the turkey in the two roasting bags so they were easy to flip. I rinsed it really well before baking, then baked it at 500 degrees for 30 minutes, per Alton Brown. It was nice and brown in thirty minutes. I then turned the heat down to 350 and roasted the rest of the way. I covered the breast after the first 30 minutes, then uncovered it for the last 30 minutes. It was brown all over and the skin was nice and crispy. It was a tad salty, but not too salty. I basted it throughout cooking, which is most likely the reason for the salty taste. This is the best turkey I have ever made and I have been making turkey for 20 years now. This is a keeper. Thanks."
"First time I brined, and will be brining from now on. I pre made the brine one day before the turkey needed to go in, and put the brine in the refridgerator to make sure it was cool enough to put turkey in. That way I didn't have to wait for it to cool."
"I did a practice run last night on a chicken that I had planned to roast. I didn't brine the chicken as long as I would have liked (everybody was hungry) but this was hands down the best chicken I have ever roasted. Easy and delicious and I can't wait to use it this Thanksgiving for our turkey. I added thyme and peppercorns."
"Fantastic! I had never brined a turkey before, but I will from now on with this super easy recipe. I added seasonings such as onion powder, garlic powder, thyme, peppercorns and basil. Thank you so much for posting."
"Best turkey ever, really easy to do and the results speak for themselves. I will never cook turkey again without brining it."
"Used this for a turkey and it was great..will never make a turkey unless I do this first- very moist. Used again this year on the turkey- amazing how moist this makes the bird. Also used it on chicken breast- I will never bake another chicken breast unless it was brined- awesome!"
"Easy method and turned out a delicious moist turkey with lots of flavor! Thanks Ameatlanta"
"Easy method and it works! My turkey wasn't quite defrosted and sitting in the brine overnight insured it was defrosted in time. I bought a 5 pound turkey breast and was able to use a gallon size zip plastic bag. Next time I would like to try the brown sugar. Thanks!"