Poultry and Meat Brine

JUMP TO RECIPE

JUMP TO VIDEO

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.

Enjoy x

If you love this recipe for Poultry and Meat Brine why not pin them for later.
Come play on Pinterest!
I share a lot of food!!!! And quite a lot of other stuff! Come find me today x

Also find me on:
Facebook | Instagram | Twitter.
Let’s share the food love and make the world a tastier place 🙂

Print Recipe

5 from 1 vote

Poultry and Meat Brine

A great flavour packed Poultry and Meat Brine. This salty solution is boosted with 6 wonderful aromatics to create a delicious brine that is guaranteed to give you juicy turkey, chicken or meat.

Prep Time2 mins

Cook Time10 mins

Total Time12 mins

Course: Seasoning Blend

Cuisine: Modern Australian

Servings: 8

Author: Claire | Sprinkles and Sprouts

For more great recipes follow me on PinterestFollow @sprinklessprout

Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

• 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

Instructions

• 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.

Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

If you love food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes think you might love, like this Poultry and Meat Brine.
It isn’t everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!
Subscribe today 🙂

RECIPE NEWSLETTER

Signup and get my FREE soup cookbook.

Yes subscribe me

By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.