Brining whole chicken or a turkey is a foolproof way to ensure juicy white meat and completely cooked dark meat. That’s especially valuable with a turkey, but it also gives you a little leeway when cooking a chicken. The following recipe will work for a chicken, a boneless turkey breast,...
Well 'old Smokin has been brining for a couple of years now and I'm always talking how good it is.Tried a new recipe yesterday and these came out Soooooooooooooooooooooo Goooooooooooooood that everyone was raving (and they've eaten my good stuff before).The recipe for brining, I chang...
No matter what size turkey or chicken you’re cooking, you want to maintain the same salt concentration in the water. I’ve been usingSerious Eat’s turkey brine formulaand found very good success. Here is the basic recipe: 6% Brine Solution:1 ¼ cups (225 g) kosher salt + 1-gallon...
I am using martha stewart recipe for brining from her website which consists of 3 cups salt,5 cups sugar,carrots,onions,celery,spices,and 10 cups water and let it soak immersed for 24 hours.sounds good,but my only concern is the after process off letting it sit for 2 hours at room te...
The meat can be left this way for hours or days, depending on the meat and the recipe. One common example of this method is the gravlax making process. Salmon is completely covered in a dry salt-sugar-herb mix and left to “cure” in the fridge. After two or three days, you brush...
If a recipe calls for brining 4 chicken breasts in 2 quarts of water with 1/4 cup of salt, there’s no problem increasing to 6 or 8 chicken breasts as long as all the meat is submerged in the brine solution. It’s the ratio of salt to water that matters, not the amount of meat...
Any type of poultry can be dry brined. Use this method for chicken, too! Any part of the bird can be brined. A bone-in breast, a package of drumsticks, or the whole thing. Just adjust the amount of salt accordingly. Remember 1 tsp salt per pound of meat!