This is my brining recipe. Most brining recipes use kosher salt, but I prefer iodized because if my food is salted, I want to add iodine. When using iodized salt, you need to use less salt otherwise the chicken will be much too salty. I also add less sugar if I am high temperature roasting and my basic recipe for baking involves add less than most recipes I’ve read.
- 6 cups water + 3 T table salt. (Yes. I use iodized salt.)
- Sugar: 1T for roasting. 2T for oven.
- Spices of your choice. ( I like a bay leaf and rosemary or lemon pepper. )
Mix water salt and sugar. Heat in microwave to dissolve salt and sugar. Add spices; allow to cool to 40F in the refrigerator. Place a 1 qt bag in a a bowl. Clean chicken, place in the bag in the bowl. Pour cold brine over chicken. Seal with twist tie and place in refrigerator for at least 1 hour per pound or up to 8 hours.
For Thanksgiving Turkeys, you’ll want to find a recipe for brined turkey involving yummy things like maple syrup and spices. Pick a relatively small turkey (not 20 lbs) and scale up the amount of brine. Place the turkey and brine in a bucket, and put that in a cooler. Surround the bucket with ice and keep the cooler in a cool or cold out of the way place. We often place it in the garage which is usually just above freezing. Keeping the brinenearly freezing, I brine for a bit longer than 8 hours, the maximum recommended brining time. (I don’t know if brining longer than 8 hours is technically from a food health point of view– I guess you can consult food safety experts.)
At least one hour before cooking, remove chicken (or turkey) from brine. Rinse, pat skin dry and elevate chicken on some sort of rack placed on a platter. Allow surface to air dry in the refrigerator for at least an hour to overnight ; (drying makes the skin crispier.) Then roast or bake following your favorite recipe. After brining, I never add any more salt to any rubs.
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