Basic All Purpose Brine for Meats, Chicken, and Turkey
Created by Sue on February 23, 2013
- Servings: 1Qt
- Prep Time: 15m
- Cook Time: 15m
- Recipe #8213
Ingredients
- 1 tablespoon black peppercorns
- 2 sprigs fresh thyme
- 3 bay leaves
- 4 -6 cloves garlic, sliced
- 4 cups water
- 1/2 cup light brown sugar, packed
- 1/2 cup kosher salt
How to Make
-
Step 1: Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.
-
Step 2: Stir ingredients together in a saucepan and bring to a boil.
-
Step 3: Continue stirring until sugar is dissolved.
-
Step 4: Allow to cool.
-
Step 5: Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags).
-
Step 6: Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.
-
Step 7: Meat must be refrigerated during brining process.
Nutritional Facts
- Serving Size: 1 (1137.9 g)
- Calories 209.5
- Total Fat - 8.8 g
- Saturated Fat - 2.9 g
- Cholesterol - 327.4 mg
- Sodium - 857.7 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 2.9 g
- Sugars - 1.9 g
- Protein - 13.2 g
- Calcium - 261.1 mg
- Iron - 2.7 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.1 mg