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.
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.
Place in Container
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.
Store in Cool Place For 24 Hours
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)
Basic Brine Recipe
Bourbon Brined Smoked Turkey
Brined Turkey Breast with Maple Glaze