Poultry Brine tenderizes and infuses the meat with a juicy flavor. Tired of having dry poultry? One simple trick is to brine it first. Indeed it creates a succulent, tender, and tasty bird. I always brine my Thanksgiving Turkey. Why brine? Not to mention, bringing helps the turkey to be juicy and tender. Incidentally, the poultry will absorb some of the liquid and salt and keep it from drying out. Furthermore, it is perfect for chicken, turkey, or even duck. In any case, I highly suggest using this for your next Thanksgiving Turkey.
What is Poultry:
Poultry is considered to be any kind of fowl or bird. These birds may be domesticated or wild. Additionally, fowl or poultry includes chickens, ducks, geese, pheasants, turkeys, cornish game hens, and quails. Not to mention that Emu and Ostrich are also considered poultry. Needless to say, this recipe can be used for all of the above-mentioned poultry. Personally, I have never cooked Emu or Ostrich. Emu and Ostrich are more common nowadays and are readily found in many areas including local Costco’s.
What Is A Brine:
Consequently, it is a high water solution with salt, a sweetener, herbs, spices, and other flavorings. Thus, it is a process by which the fowl is soaked in a salty solution before cooking. Brining is a technique used to season meat and keep it juicy after cooking. Without a doubt, brining takes more time. However, the end result is totally worth it.
Why Brine Poultry:
Cooking whole poultry and brining it will prevent it from drying out and infuse it with incredible flavor. Herbs and spices can be varied to create a different flavor profile. The general rule of thumb is to brine it an hour for every pound. Keep the time in mind when prepping the bird. Especially during the Thanksgiving season. Brining is the first step in creating a juicy roasted bird. Chicken and turkey are both prone to drying out when cooked.
How to Brine Poultry:
First, make sure the poultry is defrosted. Indeed, it takes time to brine however, the end result is so worth it. Place all the ingredients into a large pot over medium heat. Simmer the ingredients. Allow the salt to dissolve. Add 2 cups of ice cubes to cool the brine quickly. Once the brine has cooled to room temperature or colder it is ready to use. Do not under any conditions stick poultry into warm brine. This is for food safety reasons. Finally, pour your brine into a large container of sealable plastic bag. Next place the bird into the brine. Place the defrosted or fresh bird into a large container or sealable plastic bag.
Most importantly, larger birds will need to brine overnight. In conclusion, be sure to place a weight or heavy brick on top of the poultry to keep it submerged in the brine. Place the poultry in the fridge or an insulated cooler filled with ice overnight. Find Insulated Coolers here.
In the morning remove the poultry and rinse thoroughly under running water for a few minutes. Be careful as the turkey will be slippery. Last but not least, discard the brine. Be sure to run water through the center cavity rinsing off any extra salt. Finally, pat the poultry dry and continue with your favorite roasting recipe.
Remember the old saying: “No one plans to fail, but often fails to plan.” Be sure to plan on defrosting the poultry before brining it. Keep in mind it takes one day for every 5 lbs of meat. Last but not least, a 15 lb turkey will take 3 whole days to defrost. Furthermore, don’t forget that brining the poultry will also take a day. In any event, it is a good reminder for those prepping for Thanksgiving.
Incidentally, small birds will fit into large plastic bags. Use for whole poultry or poultry parts. Place the large plastic bag onto a cookie sheet. This will keep your fridge clean.
Chicken and turkey are both prone to drying out when cooked. Brine poultry to create a juicy and flavorful bird.
A small amount of brine is actually soaked into the bird. Approximately 10% of the brine is absorbed in the meat. The Nutritional Facts are an estimate.
- 3/4 cup salt
- 1/4 coconut sugar
- 1 tablespoons peppercorns
- 1 bay leaf
- 3 sprigs of thyme
- 4 smashed garlic cloves
- zest of half a lemon
- lemon juice of half a lemon
- half a lemon
- 3 cups water + additional water if needed to cover poultry
- 2 cup ice cubes
- 5 – 13 lbs of poultry or poultry pieces
Prepping Brine and Poultry Directions:
First, place all ingredients into a large pot and bring them to a simmer. Second, reduce heat and cook until salt has dissolved. Add ice cubes to help cool faster. Third, allow the brine to cool. Finally, pour it into a large container or plastic bag. Put whole poultry or poultry pieces into the plastic bag with brine. Add cold water if needed to cover the poultry. Next, add a weight of some kind to keep the poultry under the brine. Finally, seal the container or plastic bag. Next, place it in the fridge if it fits. If not place the container or plastic bag into a cooler with enough ice to keep it cold overnight. Lastly, brine poultry for a minimum of 8 hours or overnight.
After Brining Directions:
In the morning carefully remove the poultry. Keep in mind it will be slippery. Finally, rinse off the poultry. Make sure to run water through the cavity for a couple of minutes. Next, pat dry and follow your favorite roasting recipe. Lastly, discard the brine.
Water needs to be cool or cold before adding the poultry. For food safety reasons the water needs to be at least room temperature or colder before adding any meat.
- 3/4 cup pink salt
- 1/4 cup coconut sugar
- 1 tbsp black peppercorns
- 1 whole bay leaf
- 3 sprigs of Thyme
- 4 whole smashed garlic cloves
- 1 1/2 of a lemon zested
- 1/2 of a whole the juice from half a lemon
- 1/2 of a whole lemon
- 3 cups of water with additional water to cover the poultry
- 2 cups of ice cubes
- 5 - 13 lbs up to 13 lbs of poultry or poultry pieces
Prepping Brine and Poultry
- First, place all ingredients into a large pot and bring them to a simmer.3/4 cup pink salt, 1/4 cup coconut sugar, 1 tbsp black peppercorns, 1 whole bay leaf, 3 sprigs of Thyme, 4 whole smashed garlic cloves, 1 1/2 of a lemon zested, 1/2 of a whole the juice from half a lemon, 3 cups of water with additional water to cover the poultry, 2 cups of ice cubes, 1/2 of a whole lemon
- Second, reduce heat and cook until salt has dissolved.
- Third, add ice cubes to help cool faster.
- Fourth, allow the brine to cool.
- Fifth, pour it into a large container or plastic bag.
- Put defrosted whole poultry or poultry pieces into the plastic bag with brine.5 - 13 lbs up to 13 lbs of poultry or poultry pieces
- Add cold water if needed to cover the poultry.
- Next, add a weight of some kind to keep the poultry under the brine.
- Finally, seal the container or plastic bag.
- Next, place it in the fridge if it fits.
- If not place the container or plastic bag into an insulated cooler with enough ice to keep it cold overnight.
- Lastly, brine poultry for a minimum of 8 hours.
After Brining Directions:
- In the morning carefully remove the poultry. (Keep in mind it will be slippery)
- Finally, rinse off the poultry in the kitchen sink.
- Make sure to run water through the cavity for a couple of minutes
- Next, pat dry and follow your favorite roasting recipe. Lastly, discard the brine.
- Lastly, discard the brine.
- Water needs to be cool or cold before adding the poultry. For food safety reasons the water needs to be at least room temperature or colder before adding any meat to it.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 0 g||0 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 4162 mg||173 %|
|Potassium 44 mg||1 %|
|Total Carbohydrate 3 g||1 %|
|Dietary Fiber 0 g||0 %|
|Sugars 3 g|
|Protein 0 g||0 %|
|Vitamin A||0 %|
|Vitamin C||3 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|