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Brine for Chicken Or Any Poultry
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Preparation time: 40 minutes
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| An Easy Recipe For Brining Chicken Or Any Poultry Brining time: up to 24 hours Ingredients | |
| 20 cups / 4.5 liters | water, divided |
| 8 ounces / 227 grams / 1-1/4 cups Kosher salt 3 tablespoons / 1 ounces / 28 grams brown sugar 2 tablespoons / 1 ounce / 28 grams sugar 1 tablespoon /.25 ounces / 7 grams whole black peppercorns | |
| 1 | lemon, washed and halved |
| 1 teaspoon / 2 grams | dried ground sage |
| 1 tablespoon / 2grams | dried thyme |
Method
Prepare an ice bath in your sink, see notes.
Add half of the water to a 12 quart stock pot. Bring to a full boil and add the salt and sugar, stir to dissolve, and return to a boil.
Remove from heat and place in the ice bath. Add the rest of the water with the remaining ingredients. Stir occasionally to dissipate the heat. Add more ice to the bath as needed to bring the temperature to 40° F / 4° C.
Immerse the bird in the brine. Weight it down with a plate if necessary.
Transfer to your refrigerator for, at least, eight hours if you're brining a whole chicken and up to 24 hours. If you're brining a whole turkey it can brine for 48 hours.
When you're ready to roast the bird, remove it from the brine and rinse it thoroughly under cold running water.
Blot the bird thoroughly with paper towels until dry. Place it on a cooling rack and allow to air dry on the counter for 45 minutes to an hour, for a chicken, and up to 2-hours, for a turkey.
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