Saturday, June 9, 2012

Brining Poultry

Did you know you could BRINE poultry??? Yea you can. Read below:

The secret to juicy chicken and turkey is simple - brine them before cooking!

This is the secret that chefs never tell you about. It's very easy and economical, and requires no special cookware.
Brining is like a marinade, as it keeps food moist and tender. Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked. Salt changes the structure of the muscle tissue in the meat which allows it to swell and absorb water and flavorings which results in a tender turkey or chicken once cooked. Give it a try!

brining thanksgiving turkey in a large bucket

Turkey being brined in a large bucket.

Read more here (Source)

Who would have thunk it!!

You can use this Simple Chicken Brine recipe to make the best of your poultry:


  • 1 gallon warm water
  • 3/4 cup kosher salt
  • 2/3 cup sugar
  • 3/4 cup soy sauce
  • 1/4 cup olive oil


  1. Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
  2. To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

  I have found out about Brining Poultry from food Network's list of Cooking secrets. This is basically a list of some of the most famous chefs on Food Network giving their cooking secrets and tips 

I have also come across this website here which has all the information you would need to know about brining Poultry. I cant wait to try this out!


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