Brine Recipes

By Foodology Geek

Ingredients

1 12-14 lb turkey
2 gallons cold water
1 cup kosher salt
1 cup brown sugar
2 oranges (quartered)
2 lemons (quartered)
6 thyme
4 rosemary
4 thick cut pork chops (I prefer bone-in)
4 cups cold water
¼ cup kosher salt
2 tablespoons dark brown sugar
1 dried bay leaf
1 sprig fresh rosemary
1 teaspoon black peppercorns
1 teaspoon whole allspice berries
2 lbs chicken breasts (or chicken thighs)
2 cups pickle juice
1 cup flour (for dredging)
2 large eggs
2 cups seasoned flour
2 lbs chicken breasts
1 ½ cups buttermilk
2 teaspoons Kosher salt
1 teaspoon black pepper
4 teaspoons yellow curry powder
2 teaspoons turmeric
1 teaspoons cumin

Prep Time10mins
Servings1

Instructions

How To Brine A Turkey

Add the cold water and the remaining ingredients to a large non reactive vessel.

Add the turkey and brine for 1 hour for each pound. Approximately 12 to 14 hours.

Remove the turkey from the brine an pat dry. Let the meat come to room temperature before cooking.

Cook the turkey using your preferred cooking method. Roasting, grilling, or smoking.

How To Brine Pork Chops

Add the cold water and the remaining ingredients to a non reactive dish or a plastic zip-top bag.

Add the pork chops and brine for at least 2 hours, up to overnight.

Remove the pork chops from the brine and pat dry. Let the meat come to room temperature before cooking.

Cook the pork chops using your preferred cooking method. Roasting, grilling, or smoking.

Pickle Brined Chicken

Add the pickle juice and the chicken to a non reactive dish or a plastic zip-top bag.

Brine for at least 2 hours, up to overnight.

Remove the chicken from the brine and pat dry. Let the meat come to room temperature before cooking.

Cook the chicken using your preferred cooking method. baking, grilling, OR bread with the chicken breading and deep fry.

Buttermilk Brined Chicken

Add the buttermilk and the remaining ingredients to a non reactive dish or a plastic zip-top bag.

Add the chicken and brine for at least 2 hours, up to overnight.

Remove the chicken from the brine and set on a wire rack that has been set over a baking sheet. Allow the excess brine to drip off the chicken as it comes to room temperature.

Bake or grill this chicken for best results.