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FAQ
Dry-brining is our preferred method for seasoning both large and small pieces of meat, poultry, and sometimes even seafood. Along with producing juicy, flavorful results, dry-brining also helps us get better Maillard browning and crispy skin.
Basic Brine. Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.
Drier, leaner meats are at the top of the list as cuts that could use a good ole brine, as they don't have as much fat to contribute moisture and flavor. Poultry breasts, pork chops, shrimp, and that infamous Thanksgiving turkey are all good candidates for brining.
Morton Coarse Kosher Salt. Morton Coarse Kosher Salt is perfect for brining because the flat, flaky crystals dissolve extremely well in water and create a crystal clear brine. Consider brining this grilling and holiday season.);})();(function(){window.jsl.dh(SWHHZtOuN9qQwPAP89SPoAY__44,
Sugar: This is an optional ingredient and is typically used to balance the saltiness of a brine. Use about 2 tablespoons per quart of liquid.