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Saturday, February 28, 2009

Brining Roast Turkey or Chicken

Brine your turkey or chicken before roasting. When you use a brine your bird will stay tender and moist with tons of flavor. And it easy to do!

You will need a large stock pot or spaghetti pot. Room in your fridge or a cooler. If your brining a turkey you can use a plastic garbage bag and a cooler (and ice if using the cooler method).

Here are a list of ingredients you will need:

  • Orange Juice
  • Brown Sugar
  • Salt
  • Pepper
  • liquid (water, broth, beer)

Spices: You can use what ever you prefer try a few or use them all!

  • Dried Parsley
  • Dried Oregano
  • Basil
  • Poultry Seasoning
  • Sage
  • Dry Mustard or Mustard Seed
  • Rosemary
  • Bay Leave
  • Granulated Garlic (use Granulated instead of Garlic Salt)

Or you can use spice blends which are found at any supermarket. I prefer Italian Seasoning Blend, it has all my favorites all in one jar:

  • Thyme
  • Garlic
  • Marjoram
  • Onion
  • Rosemary
  • Oregano
  • Basil
  • Savory
  • Sage

In a pot on the stove add all your spices about a teaspoon of each if you are brining a Turkey, for a chicken 1/2 that amount.

Like I said I tend not to measure exact so you can eyeball it if you want.

One cup of Brown Sugar for a Turkey, 1/2 cup for a chicken.

1/2 cup to 1 1/2 cup of kosher salt for every gallon of liquid used. So for a chicken I would use 1/2 cup and a turkey I would use 1 1/2 cup salt.

Add two cups water, bring to a quick boil and turn off. This releases all the oils of the herbs and gets the flavors going! Also, it dissolves the sugar and salt.

Let cool or add ice to cool it down quickly.

Add your orange juice one cup for chicken two cups for Turkey.

Rinse your bird, place in your large pot or bag. Add the spice mixture with juice. Add water or broth enough to cover your bird. Make sure brine is mixed good. Turn the bird a few times to make sure all the spice mixture gets distributed.

Place in fridge or cooler with ice and let brine for 6 to 8 hours for a Turkey, 3 or so for a chicken. Less time for other meats. Shrimp for example only need 1/2 hour.

Remove from brine rinse and dry. Your ready to roast!

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