Basic All Purpose Brine For Meats, Chicken, And Turkey

1. 1

   Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.

2. 2

   Stir ingredients together in a saucepan and bring to a boil.

3. 3

   Continue stirring until sugar is dissolved.

4. 4

   Allow to cool.

5. 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).

6. 6

   Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.

7. 7

   Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds.

8. 8

   Discard brine before using and pat meat dry.

9. 9

   If using poultry, you may want to add citrus fruit such as oranges or lemons, additional fresh herbs, or cloves of garlic into the cavity.

10. 10

    Prepare meat as desired- roast, bbq, etc.

* Per serving · 4 servings · Values may vary.