Simple Wet Brine for Chicken, Pork and Turkey
In short: A basic brine of salt, sugar and aromatics that keeps chicken, pork chops and turkey breast juicy and well seasoned from the inside out. It takes about 10 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 0 min
- Resting
- 2 h
- Total
- 10 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 10 kcal
Brining is soaking meat in salted water before cooking, and it is the simplest way to avoid dry chicken breast, pork chops and turkey. The salt changes the proteins so the meat holds on to more moisture while it cooks, and it seasons all the way through. This basic brine uses salt, a little sugar for browning and a few aromatics. Timing matters most: too short does little, and too long makes meat salty and spongy.
Instructions
- Pour 500 ml (2 cups) of very hot water into a large food-safe container or pot. Add the salt and sugar and stir for a minute until fully dissolved.
- Add the garlic, peppercorns, bay leaves, thyme and lemon slices, then the remaining 1.5 liters (6 1/3 cups) of cold water. Stir.
- Check that the brine is cold, below 5°C (40°F). If it feels lukewarm, stir in a handful of ice or chill it for 30 minutes. Never put raw meat in warm brine.
- Submerge the chicken, pork or turkey in the brine. Weigh it down with a plate so everything stays under the liquid, then cover and refrigerate.
- Brine chicken pieces and pork chops for 1 to 2 hours, a whole chicken for 4 to 6 hours and a turkey breast for 6 to 8 hours. Do not go over these times, or the meat turns too salty and spongy.
- Lift the meat out and discard the brine. Pat the meat very dry with paper towels. For crisp skin, leave poultry uncovered in the fridge for 1 hour. Cook without adding salt, then taste and adjust.
Tips
- Brined meat makes saltier pan juices. Taste any gravy or sauce before adding salt.
- Skip the sugar for a purely savory brine, or swap it for maple syrup or honey. Orange slices and rosemary suit a holiday turkey.
Questions and answers
How long should I brine chicken?
Brine chicken pieces and pork chops for 1 to 2 hours, a whole chicken for 4 to 6 hours and a turkey breast for 6 to 8 hours. Longer than that makes the meat too salty and soft.
Do I need to rinse the meat after brining?
A rinse is not necessary. Pat it very dry instead, and leave poultry uncovered in the fridge for an hour so the skin dries out and crisps.
Can I brine frozen meat?
Thaw it completely in the fridge first. Brine works best on fully thawed meat, and it must always stay cold, never at room temperature.
How long does it take to make Simple Wet Brine for Chicken, Pork and Turkey?
About 10 min in total: 10 min of preparation and 0 min of cooking.
How many calories are in Simple Wet Brine for Chicken, Pork and Turkey?
About 10 kcal per serving, with 0 g of protein, 2 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 10 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 2 g |
| Fat | 0 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 350 mg |
Estimated values, calculated from the ingredients.
