How to Brine 

A Basic Brine Adds Flavor and Moisture to Meat Such as Turkey and Chicken

How Does It Work?

A combination of salt and water allows osmosis to occur and passes salt solution through cells of the meat, adding flavor and moisture.

Water

Salt

Sugar

Flavor

Basic Ingredients

Combine Ingredients

1

Stir to combine and make sure that the salt and sugar crystals have all incorporated into the water. Add any additional flavor ingredients you want.

Next

Place in Container

2

Place brine in the right container for the size of the meat. This can be a stock pot or a larger vessel. Then add the meat. Brine bags are a nice touch and make for easy cleanup.

Next

Store in Cool Place For 24 Hours

3

Store brine in a refrigerator or cool place for up to 24 hours. Avoid going over 30 hours so the meat doesn't get mushy. Remove the meat from brine and then cook it. (Discard Brine)

Next

Basic Brine Recipe

YIELD

8 Quarts

TYPE

Basic Brine

TIME

24 Hours

LEVEL

Beginner

Bourbon Brined Smoked Turkey

YIELD

8 People

TYPE

Smoked

TIME

36 Hours

LEVEL

Intermediate

Brined Turkey Breast with Maple Glaze

YIELD

4 People

TYPE

Smoked

TIME

30 Hours

LEVEL

Easy