moisture. The scientific explanation is much more involved, but in layman’s terms, liquid is drawn into the fibers and cells of the meat during brining via the process of osmosis. The extra moisture helps to combat the drying that naturally takes place when meat is subjected to heat, and the result is a juicier entrée. Even brined meat that is slightly overcooked will stay juicy and moist. An added bonus to brining is that any flavors added to the water—sugar, soy sauce, beer, or juice, for example—will also be pulled into the meat. I generally brine poultry and fish only, but lots of folks brine other meats, so don’t be afraid to experiment.
Brining is very easy and does absolute wonders for meat, but it does require some planning. The most basic ingredients are water and kosher salt (use a ratio of 1 gallon of water to 1 cup of kosher salt), but you will probably want to add other things for added flavor. My own recipes, which are the ones I use most often, start with the Special Turkey Brine recipe .
Note that most brine recipes will call for a certain amount of water with a certain amount of salt and then the other ingredients. If you want to experiment with your own recipes, make sure to keep to the recommended ratio of 1 gallon of liquid to 1 cup of salt. You can substitute things like apple juice for some of the water if you’re using a large amount (such as a cup or more). However, ingredients like soy sauce, Worcestershire sauce, lemon juice, and hot sauce, which are added in smaller amounts, should be in addition to the water and not replacements.
Be sure to use kosher salt in your brine solutions, since it dissolves in water more readily than most other types of salt.
BRINING BASICS
When brining, follow these three simple rules to turn out poultry that is safe and delicious to eat.
Don’t brine in a reactive container; be sure to use glass or food-grade plastic.
Ensure the brine is at a temperature of 33° F to 39° F before submerging the meat in it, and maintain that temperature range during the entire brining process.
Never reuse the brine; it must be thrown out when finished.
Also keep in mind that brined meats tend to cook a little faster, so watch your bird closely toward the end of the cooking process.
Making brine
No-heat Method
This method does not require heat, and should be used only when you are keeping the brine basic and are not adding any spices or sugar, which would require heat to dissolve or bring out the oils and/or flavors in the ingredients.
Fill a large container, such as a 1-gallon tea pitcher, with ½ gallon of water.
Add ½ cup of kosher salt and stir until it is completely dissolved and the water is clear.
If you wish, add other basic ingredients to this solution, such as low-sodium soy sauce, Worcestershire sauce, hot sauce, lemon juice, apple cider, beer, etc.
When using this basic method, I make only ½-gallon batches of brine at one time, since I almost always use a 1-gallon tea pitcher and the smaller volume allows me to add the other ingredients and still have plenty of room to stir the brine without most of it ending up on the counter. If you have and want to use a really large container or bowl that will handle a full gallon of water plus ingredients, go for it.
Brining poultry using no-heat method
Heat Method
Place 1 gallon of water in a large stockpot set over medium-high heat. (You can actually use as little as a ½ gallon of water, but if the salt added in the next step doesn’t dissolve completely, the water has reached its maximum salt concentration value and you will need to add more water. Do not exceed a total of 1 gallon of water.)
Add 1 cup of kosher salt and stir until it is completely dissolved and the water is clear.
Add other ingredients such as pepper, cloves, rosemary, crushed red pepper, brown sugar, etc., and allow the brine to come to a slow boil.
Turn the heat down to low and allow the brine to simmer for about
Brining is very easy and does absolute wonders for meat, but it does require some planning. The most basic ingredients are water and kosher salt (use a ratio of 1 gallon of water to 1 cup of kosher salt), but you will probably want to add other things for added flavor. My own recipes, which are the ones I use most often, start with the Special Turkey Brine recipe .
Note that most brine recipes will call for a certain amount of water with a certain amount of salt and then the other ingredients. If you want to experiment with your own recipes, make sure to keep to the recommended ratio of 1 gallon of liquid to 1 cup of salt. You can substitute things like apple juice for some of the water if you’re using a large amount (such as a cup or more). However, ingredients like soy sauce, Worcestershire sauce, lemon juice, and hot sauce, which are added in smaller amounts, should be in addition to the water and not replacements.
Be sure to use kosher salt in your brine solutions, since it dissolves in water more readily than most other types of salt.
BRINING BASICS
When brining, follow these three simple rules to turn out poultry that is safe and delicious to eat.
Don’t brine in a reactive container; be sure to use glass or food-grade plastic.
Ensure the brine is at a temperature of 33° F to 39° F before submerging the meat in it, and maintain that temperature range during the entire brining process.
Never reuse the brine; it must be thrown out when finished.
Also keep in mind that brined meats tend to cook a little faster, so watch your bird closely toward the end of the cooking process.
Making brine
No-heat Method
This method does not require heat, and should be used only when you are keeping the brine basic and are not adding any spices or sugar, which would require heat to dissolve or bring out the oils and/or flavors in the ingredients.
Fill a large container, such as a 1-gallon tea pitcher, with ½ gallon of water.
Add ½ cup of kosher salt and stir until it is completely dissolved and the water is clear.
If you wish, add other basic ingredients to this solution, such as low-sodium soy sauce, Worcestershire sauce, hot sauce, lemon juice, apple cider, beer, etc.
When using this basic method, I make only ½-gallon batches of brine at one time, since I almost always use a 1-gallon tea pitcher and the smaller volume allows me to add the other ingredients and still have plenty of room to stir the brine without most of it ending up on the counter. If you have and want to use a really large container or bowl that will handle a full gallon of water plus ingredients, go for it.
Brining poultry using no-heat method
Heat Method
Place 1 gallon of water in a large stockpot set over medium-high heat. (You can actually use as little as a ½ gallon of water, but if the salt added in the next step doesn’t dissolve completely, the water has reached its maximum salt concentration value and you will need to add more water. Do not exceed a total of 1 gallon of water.)
Add 1 cup of kosher salt and stir until it is completely dissolved and the water is clear.
Add other ingredients such as pepper, cloves, rosemary, crushed red pepper, brown sugar, etc., and allow the brine to come to a slow boil.
Turn the heat down to low and allow the brine to simmer for about
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