Poultry Brine
Poultry Brine Recipe soaking the bird overnight will allow it to soak up the solution and tenderizes the meat. End with roasting the bird.
Servings 1 servings
Calories 13kcal
Ingredients
- 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
Instructions
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.
Important Information:
- 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.
Notes
| Nutrition Facts | |
|---|---|
| Servings 1.0 | |
| Amount Per Serving | |
| Calories 13 | |
| % 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 % |
| Calcium | 1 % |
| Iron | 0 % |
| * 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. | |
Nutrition
Serving: 1servings | Calories: 13kcal | Carbohydrates: 3g