Brining is a cooking technique that tenderizes food (usually meat or poultry) 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. While brining has become a popular way of tenderizing poultry such as turkey or chicken, all meat can be brined.
What Should I Brine?
Basic Brine Guidelines
For every gallon of water (or other liquid) used, add one cup of salt. Brine large items like whole turkey or chicken overnight and smaller items like shrimp for only one hour.
Brining Recipes
References
Fast Facts
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Frequently used to prepare Thanksgiving turkey
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Sugar and seasonings often added
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Brining time can be from 6 to 36 hours
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Make sure you have a large enough container to hold the brine and your meat
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Meat must be refrigerated while being brined
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Most brining recipes call for kosher salt, which has larger crystals than table salt
