Brining
The process of brining (or soaking meat in a solution of water, salt, and sometimes sugar before cooking) vastly improves the flavor and tenderness of chicken, turkey, and pork. As it soaks, the meat absorbs the brine, and then retains it during the cooking process resulting in extremely juicy and moist poultry and pork.
The absolute best part about brining is that it's super-easy!
All you need is time and some extra space in the fridge.
One word of caution though:
Do not brine kosher poultry, frozen injected turkeys (for example, Butterball), or enhanced pork. These products are already pre-treated with salt, and brining would only intensify these treatments.
To know if your produce is pre-treated, just check the label.
Ingredients
Chicken
1 whole chicken
2 qts. cold water...1/2 c. salt...1/2 c. sugar...1/2-1 hour
4 lbs. bone-in chicken pieces
(whole breasts, split breasts, whole legs, thighs, and/or drumsticks)
2 qts. cold water...1/2 c. salt...1/2 c. sugar...1/2-1 hour
4 boneless, skinless chicken breasts (6-8 oz. each)
2 qts. cold water...1/4 c. salt...1/4 c. sugar...1/2-1 hour
Turkey
1 turkey (12-17 lbs)
2 gl. cold water...1 c. salt...6-12 hours
1 turkey (18-24 lbs)
3 gl. cold water...1 1/2 c. salt...6-12 hours
1 bone-in turkey breast (6-8 lbs)
1 gl. cold water...1/2 c. salt...3-6 hours
Pork
4 bone-in rib loin pork chops (12 oz. each), 1 1/2 in. thick
1 1/2 qts. cold water...3 Tb. salt...3 Tb. sugar...1 hour
1 pork roast (3-6 lbs)
2 qts. cold water...1/4 c. salt...1/4 c. sugar...1 1/2-2 hours
Directions
Dissolve the salt and sugar in the water in a container, bowl, or zip-lock bag large enough to hold the brine and meat. Submerge the meat completely, cover or seal, and refrigerate for the designated time. Be mindful to not leave the meat in the brine too long or it will grow too salty. When ready, remove the meat from the brine, rinse with cold water, and pat dry.
Your meat is now plump, full of flavor, and can easily withstand the high heat of cooking
without sacrificing moistness!
Enjoy!
