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    Home > Meal Type > Spices and Sauces

    Poultry and Meat Brine

    Updated: Dec 21st 2018 • Published: Nov 21st 2017 • 2 Comments

    Jump to Recipe SaveSaved!
    5 from 2 votes
    overhead of a pan of aromatics including red onion, rosemary and lemon peel

    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!

    Saucepan of meat brine, with red onion, lemon rind, rosemary sprig, coriander seeds, peppercorns and fennel seeds floating in it.

    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.

    Inside the meat brine pan, green rosemary yellow lemon and red onion plus some whole spices floating in it.

    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


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    Get the Recipe

    Inside the meat brine pan, green rosemary yellow lemon and red onion plus some whole spices floating in it.

    Poultry and Meat Brine

    Claire | Sprinkle and Sprouts
    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.
    5 from 2 votes
    Print Recipe
    Prep Time 2 minutes mins
    Cook Time 10 minutes mins
    Total Time 12 minutes mins
    Course Seasoning Blend
    Cuisine Modern Australian
    Servings 8

    Ingredients
      

    • 1 red onion
    • 1 lemon
    • 2 gallons water
    • 2 cups ​table salt
    • 1 cup brown sugar
    • 3 sprigs rosemary
    • 1 tablespoon coriander seeds
    • ½ tablespoon fennel seeds
    • 1 teaspoon 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?Let us know how it was!
    For more great recipes follow me on PinterestFollow @sprinklessprout

     

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    Reader Interactions

    Comments

    1. Amy Metz says

      June 25, 2020 at 12:30 pm

      Is it advisable to use this brine for chunks of chicken before putting them on skewers? If so, how long would you suggest?

      Reply
      • Claire McEwen says

        June 27, 2020 at 12:15 pm

        You can definitely use this for chunks of chicken. I would suggest an hour would be long enough.
        Hope that helps
        Cx

        Reply

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