The brine
This is the brine I use for my holiday turkeys but you could use it with pork or chicken. It delivers the juiciest birds and its always worked I've used it for years. Don't know how to put a pic of it on here but there isn't much to see lol.
The brine
This is the brine I use for my holiday turkeys but you could use it with pork or chicken. It delivers the juiciest birds and its always worked I've used it for years. Don't know how to put a pic of it on here but there isn't much to see lol.
Cooking Instructions
- 1
Rough and I mean really rough cut the carrots and celery, like cut into 3 to 4 pieces. Onions cut into quarters, don't even bother taking off the skins, cut the heads of garlic in half skins and all too. Take the herbs and tie them up with butchers twine or you can just throw it in its just easyer then fishing little stems out of the liquid later.
- 2
Get your water in a dutch oven or any large pot and throw the salt and sugar in and just throw everything in bring to a boil, I generally boil it for about 15 min then let it cool to room temp. (I set the pot on the porch and I live in Michigan to cool it quicker)
- 3
Put protein in brine bag or container if its not enough brine to cover it veggies and all, pour more water into it to completely cover and brine for 24 hours in the fridge. Remove from brine and submerge in cool clean water for 10 min to remove salt then re rinse and pat dry.
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