• Frequently used to prepare Thanksgiving turkey
    • Sugar and seasonings often added
    • Beer or juice can be substituted for some of the water
    • Brining time can be from 6 to 36 hours
    • Make sure you have a large enough container to hold the brine and your meat
    • Meat must be refrigerated while being brined
    • Most brining recipes call for kosher salt, which has larger crystals than table salt

  • Brining is a cooking technique that tenderizes food by soaking it in a solution of salt and water and spices before cooking. The meat must marinate in the brine for several hours, sometimes up to a day, before it is cooked, so in order to brine you must plan ahead. The brining process serves to make meat more tender by hydrating the meat. Brining foods also acts to preserve them. Properly brined meat will not be salty, only juicy with its natural flavors.

  • What Should I Brine?

    Lean meats like chicken, pork and turkey are best for brining as they benefit most and keep the meat from drying out by using the process. Salmon and duck are also good candidates for brining.

  • Basic Recipe

    For every gallon of water used, add one cup of salt. Brine large items like whole turkey or chicken overnight and smaller items like shrimp for only one hour.

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