A great flavour packed Poultry and Meat Brine. This easy brine recipe is guaranteed to give you moist and juicy turkey or chicken this Thanksgiving and Christmas. Plus it is great for pork loin or pork chops. Or try brining your fish. Truely simple to make but not quite as basic as just salt and water. Try this and you’ll be converted!
A super quick post for me today. Before Thanksgiving arrives I wanted to share my favourite Turkey Brine with you.
Well this is my favourite poultry and meat brine recipe! Not only does it works fabulously with turkey or chicken, but pork is delicious, juicy and succulent after a soak in this flavour packed brine. Even fish, like tuna, halibut and swordfish benefit from a short soak.
I love to brine pork and fish as it seems to reduce the albumin that oozes from meat when it is cooked. That is the protein that congeals on your meat as a yucky white mass.
A brine is a salt water solution that permeates the meat and adds seasoning inside the meat as well as water, leading to a juicy cut of meat.
As well as the salt, sugar and water, this brine, includes lemon, red onion, rosemary, black pepper, coriander seeds and fennel seeds.
The resulting brine has a wonderful savoury note that enhances the meat without overpowering it. Making it perfect for your turkey, or a mid week grilled chicken breast.
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Poultry and Meat Brine
- 1 red onion
- 1 lemon
- 2 gallons water
- 2 cups table salt
- 1 cup brown sugar
- 3 sprigs rosemary
- 1 tbsp coriander seeds
- 1/2 tbsp fennel seeds
- 1 tsp black peppercorns
- Peel the onion and cut in half.
- Remove the rind from the lemon using a potato peeler.
- Pour half of the water into a large sauce and add the salt, sugar, red onion, rosemary, coriander seeds, fennel seeds and black peppercorns.
- Place over a medium heat and simmer gently for 10 minutes until the salt is completely dissolved. Remove from heat, add in the lemon rind and the remaining water. Stir gently and allow the mixture to cool.
To use your brine
- Pour the brine into a large plastic container, add the meat and use a bowl and a large can to stop the meat floating to the top of the brine.
- Turkey - Leave for 12-24 hours.
- Chicken - Leave for 12-24 hours.
- Pork - Leave for 6-12 hours.
- Fish - Leave for 10-20 minutes.