Brining: a method of marinating a food item in salted water in order to increase its moisture content.
Meat or poultry soaked in a brine solution turn out extremely flavorful and very juicy.
Turkey and pork really benefit from a good 24 hour brining before being grilled or smoked.
Amazingly, it doesn't make the meat taste salty, but nicely seasoned and juicier than you could
(enough for a 22 pound turkey)
8 Quarts (2 gallons) Water
1 1/2 to 2 C Coarse Kosher Salt*
1 C Brown Sugar (packed)
Mix the salt, brown sugar, and water in a large stock pot and stir until the salt and sugar dissolve. It's important to use kosher salt for this recipe so that you don't end up with the "chemical" taste that iodized salt can have. Coarse kosher salt is also less salty than regular salt. * (Use 2 cups of salt for bigger birds like turkey, 1 1/2 for smaller poultry). Place the turkey into a large plastic bucket or non-aluminum stock pot and pour in the brine. Cover and marinate in the refrigerator at least 8 hours. 24 is even better. Remove the turkey from the brine and rinse under cool running water. Roast, smoke, or grill as usual!
Asian Brine Marinade
This is my variation of a brine that includes Asian flavors.
2 C dry Sherry
6 C Water
1/4 C Kosher Salt
1/4 C Soy Sauce
2 T Brown Sugar
1/4 C sliced Fresh Ginger Root
1 whole head garlic
1 onion, chopped
2 oranges, sliced
Combine the sherry, water, salt, soy sauce, and brown sugar.
Wash the ginger but don't bother peeling it. Slice the ginger into thin slices and add it to the mixture.
Peel off some of the loose outer skin of the garlic head, then cut the whole head into slices.
Add the garlic to the marinade.
Stir in the chopped onion and sliced oranges.
Orange Brine Marinade
This is great on Cornish Game Hens.
8 quarts Water
1 1/2 C Kosher Salt
1/2 C Brown Sugar (packed)
4 cans Frozen Orange Juice Concentrate
The Johnson Family Cookbook