Add 1 cup (227 grams) of salt, 1 cup of white sugar, 4 tablespoons (60 grams) of garlic powder and 3 tablespoons (45 grams) of ground black pepper to 1/2 gallon (1.89 liters) of hot water. Cover the container and place in the refrigerator or another cold storage area. Brining has become synonymous with Thanksgiving turkey, but it’s such a great technique that we’ve started using it all year round for all sorts of different meats! [2] X Mix 1 cup (227 grams) of salt for each gallon (3.78 liters) of water you use in your brine. For the brine solution, salt to liquid ratio is ONE cup of salt per ONE gallon of water. For tips on creating different brine flavors, read on! Stir in salt and sugar; stir until dissolved. Cut the salt and sugar by half if you need just a half gallon (1.89 liters), or by 3/4 if you need just 1 quart (.946 liter). Then submerge in brine. X Calculate how much salt will be needed using the ingredient ratio listed above (1/2 cup of table salt per gallon of water). Stir until salt and sugar dissolve. Cut the salt and sugar by half if you need just a half gallon (1.89 liters), or by 3/4 if you need just 1 quart (.946 liter). Keep the piece of meat submerged, if possible. With this quick turkey brine, you need just about 10 minutes to make the brine solution, then depending on the size of the turkey, you then brine for 3-12 hours. Research source This turkey wet brine makes use of the basics salt and water with some other ingredients like rosemary, thyme, lemon or oranges, parsley, black pepper, brown sugar to enhance the flavor. If using 60 g salt for example, keep sugar below 12 g. 10% is nice (i.e. 30 g salt for each 4 cups water - brine for 48 hours, 30 g salt for each 4 cups water - brine for 32 hours, 45 g salt for each 4 cups water - brine for 9 hours. This article has been viewed 233,163 times. A good brine has the correct ratio of vinegar, water, sugar, and salt. Add to the brine water apple juice, wine, lemon, thyme, maple syrup, soy sauce, chili powder or onions. Clean out the bird, take out the neck and the giblets, and cut off excess skin around the neck cavity. https://www.realsimple.com/.../recipe-collections-favorites/brine-recipe Thanks to all authors for creating a page that has been read 233,163 times. brining with yogurt instead of water): You could make a "voodoo doll" out of your cuts, sticking a fork all the way everywhere psycho style. Amounts of seasonings vary depending on how much water you use. The calculator enables you to accurately make a brine solution using the correct proportions of salt and water. HOW … Include your email address to get a message when this question is answered. This article has been viewed 233,163 times. If you brine for over two days, the item would be too salty. Can brine water be used to increase the shelf life of mushrooms? Figure out how much water is needed to cover the meat to start. With this quick turkey brine, you need just about 10 minutes to make the brine solution, then depending on the size of the turkey, you then brine for 3-12 hours. Then submerge in brine. Brining works best on low-fat meats like chicken, turkey and lean pork, as most cuts of red meat are fatty and don't need brining. Salted water, or even vinegar, doesn't really help with mushroom. Instructions Place a gallon of warm water in a large pot, bucket, or bin. Before brining, it is wise to check whether the food has been "pre-basted" with a marinade or brined seasoning. Salty fluids are already injected into these meats. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Next, pour the mixture into a container and submerge the meat in it. Make 1 gallon (3.78 liters) of brine for 6 lbs. Research source. Plan ahead. Make sure you have removed Then add the warm water to cold water. Place the meat or poultry in the container and begin adding cold water. 6 g sugar for 60 g salt) and anything beyond 20% will taste hammy. You want to brine the turkey for at least 12 hours. The brining solution should be discarded because it cannot be reused. Cooking dries meat by about 30 percent. [1] It should say it on top of the packaging, or take a look at the ingredients. https://www.noreciperequired.com/technique/how-make-basic-brine Clean out the bird, take out the neck and the giblets, and cut off excess skin around the neck cavity. (2.72 kg) of meat. 1/2 cup table salt (or 1 cup of Kosher Salt), Grilled Brined Chicken Breasts with Herbs, Deep-Fried Turkey with Garlic Lemon Marinade, Terms of Use | Privacy Policy | Advertise | Licensing, To determine the amount of brining solution required, place the meat or poultry in the container and pour measured amounts of cold water over it until it is completely covered with at least an inch to spare. This rule is for food safety so be sure to adhere to this ratio or follow your recipe carefully. Keep the meat in the brine for 1 hour if it's 1 inch thick, 3 hours for 2 inches, and 8 hours for 3 inches. Do not over-season brine because you could ruin the meat. Make a brine solution: 4 Tbs of salt per quart of water, enough to cover the bird. But all you really need for a brine is salt and water. To help dissolve the salt, add the salt to 1/2 the amount of warm water and stir until dissolved. Remember that brines do not penetrate well no matter how much time you leave cuts in them. This turkey wet brine makes use of the basics salt and water with some other ingredients like rosemary, thyme, lemon or oranges, parsley, black pepper, brown sugar to enhance the flavor. Sometimes for extra flavor, you might add other ingredients, like sugar, herbs, or spices. Do not use copper or aluminum because these will react with the salt and may damage the pot and release metals into the brine. Add in extras like herbs and citrus for added flavor. % of people told us that this article helped them. Brining pre-basted meat often results in overly soggy meat, since too much moisture could be added by brining. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/11\/Make-a-Basic-Brine-Step-1.jpg\/v4-460px-Make-a-Basic-Brine-Step-1.jpg","bigUrl":"\/images\/thumb\/1\/11\/Make-a-Basic-Brine-Step-1.jpg\/aid1558238-v4-728px-Make-a-Basic-Brine-Step-1.jpg","smallWidth":460,"smallHeight":344,"bigWidth":"728","bigHeight":"545","licensing":"