brine

No time for a traditional brine? A dry brine like this one—packed with aromatics and herbs—delivers big flavor with less hassle.

Dry-Brined Turkey

Citrus and Peppercorn Dry Brine, Garlic and Herb Dry Brine,

turkey,

onion,

garlic,

herbs

¼ cup (½ stick) unsalted butter, room temperature

chicken broth

No patience for a traditional brine? The dry brine is applied directly to the turkey's skin for a few hours, delivering big flavor and less hassle. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

Rub dry brine all over turkey; chill uncovered, 6–7 hours.

Preheat oven to 425°. Rinse turkey under cold water; pat dry and place, breast side up, on a rack set in a large roasting pan. Stuff turkey with onion, garlic, and herbs. Working from neck end of turkey, gently loosen skin from breasts and rub butter under skin and all over outside of bird. Tie legs together with kitchen twine, pour broth into pan, and roast turkey 30 minutes. Reduce oven temperature to 325° and roast, basting with pan juices every 30–40 minutes, adding more broth as needed to maintain some liquid in pan, and tenting with foil if skin is browning too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 2½–3 hours.

Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.

Here's what you need: whole chicken, kosher salt, freshly ground black pepper

Roast Chicken Recipe by Tasty

chicken

kosher salt,

black pepper,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.

Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.

Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.

Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.

Truss the chicken legs. Using butcher’s twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.

Set the chicken, breast-side up, on a roasting rack set over a roasting pan.

Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).

Let the chicken rest at room temperature for 20 minutes.

To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.

If you’d like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.

https://vid.tasty.co/output/121034/landscape_480/1545419513

Deconstructed Holiday Turkey with Sage Gravy recipe | Epicurious.com

turkey breast

turkey drumsticks (about 2 1/4 pounds total)

turkey thighs (about 1 1/2 pounds total)

salt

honey

head garlic, cut in half (do not peel)

bay leaves

thyme

sage

black peppercorns

allspice berries

celery leaves (from 1 bunch)

unsalted butter, melted

unsalted butter

all-purpose flour

Kosher salt

black pepper

&quot;The secret to perfect roasted chicken is to brine the bird, let it air-dry in the fridge, then cook it first at high heat, then at moderate heat. Brining is an age-old technique that adds moisture and enhances taste by infusing the meat with flavor, rather than simply seasoning the skin. Air-drying insures a dry bird going into the oven and extra-crisp skin after roasting, and varying the oven temperature crisps the skin without drying out the meat.&quot;

Brined Roast Chicken

For the Brine:

salt salt

water

For the Chicken:

Unsalted butter

Flat-leaf parsley

Bay leaf

Marjoram

Lemon

Shallot

Schmancy Hot Smoked Salmon Recipe

salmon

salt, any type

(but you don't need a scale, I'll explain below)

white sugar

garlic powder (not garlic salt)

clean brown paper bag

The secret to juicy grilled chops is starting out with thick cuts, brining the meat, and cooking the chops over indirect heat.

Perfect Grilled Pork Chops Recipe

pork rib chops, about 8 ounces (225 grams) each

Type of fire: two-zone indirect

Grill heat: high

Sprinkle pork chops all over with salt, place on a wire rack set over a rimmed baking sheet, and refrigerate for at least 1 hour and up to 24 hours.

Remove pork chops from refrigerator and season heavily with pepper. Lightly season with additional salt if necessary.

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place pork chops over hot side of grill and cook until well browned, 3 to 5 minutes per side.

Move pork chops to cool side of grill, situated with bones facing the fire. Cover and cook until meat registers 135°F (57°C) on an instant-read thermometer when inserted into thickest part of chop. Remove pork from grill, let rest for 10 minutes, then serve.

Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.

Sesame-Lemon Pickled Cucumbers

lb. kirby, Persian,

green chile (such as serrano), thinly sliced

2" piece ginger, peeled, julienned

rice vinegar

sugar

Diamond Crystal

Tbsp. sesame seeds

1-qt. glass jar

With a simple cold brine of water, vinegar, sugar, and salt, this pickle recipe is open to so many additional layers of flavor. Here, that’s thin slices of fresh lemon, some green chile, and sesame seeds (black or white). The cold brine keeps the cuke slices extra-crunchy. It’s also our go-to method for pickling thinly sliced fennel, cauliflower florets, quartered radishes, or thinly sliced celery.

Place cucumbers in jar. Bring lemon slices, chile, ginger, vinegar, sugar, salt, sesame seeds, and 2 cups water to a boil in a small saucepan and cook, stirring, until sugar and salt are dissolved, about 1 minute. Let cool. Pour brine over cucumbers in jar; cover and chill. Pickles will taste good after a few hours, but for the best flavor wait at least 24 hours before using.
Do ahead: Cucumbers can be pickled 2 months ahead. Keep chilled.

This recipe makes enough brine for one 3½–4-pound chicken or 4 pounds of chicken pieces.

Master Buttermilk Brine

buttermilk

chicken chicken

Combine buttermilk, salt, and pepper in a large resealable plastic bag. Add chicken and chill at least 4 hours or overnight. Drain before using.

Add 4 teaspoons curry powder, 2 teaspoons ground cumin, and 2 teaspoons ground turmeric.

Add 2 tablespoons adobo sauce from a can of chipotle chiles in adobo.

Add 2 tablespoons smoked paprika, 2 tablespoons Tabasco, and 2 teaspoons celery seeds.

Add 2 thinly sliced lemons, 4 finely grated garlic cloves, and 2 cups chopped fresh dill.

This batter fried chicken is quickly brined, then dipped in a flour, cornstarch, paprika, cayenne, salt, and baking powder batter, and fried until golden.

Batter-Fried Chicken

(4 cups) cold water

cornstarch

paprika

cayenne pepper

baking powder

Brine

In a large bowl, whisk or stir together the water, salt, and sugar until the sugar and salt dissolve. Add the chicken, cover, and refrigerate for 30 to 60 minutes.

Make the fried chicken brine

Whisk

While the chicken is brining, in a large bowl, whisk or stir together the flour, cornstarch, black pepper, paprika, cayenne, baking powder, salt, and water until smooth. Cover and refrigerate the batter while the chicken is brining.

Make the fried chicken batter

Heat

Heat the oil in a large Dutch oven or other deep-sided pot over medium-high heat until it reaches 350°F (176°C). Place a wire rack on a rimmed baking sheet.

Pour

Pour the brine from the chicken down the sink and pat the chicken pieces completely dry with paper towels. 

Whisk the batter to recombine. (If the batter seems too thick, add some cold water, no more than 1 tablespoon at a time, until the batter becomes the consistency of pancake batter.) 

Place half the chicken pieces in the batter and turn to coat. Remove the chicken from the batter, allowing any excess to drip back into the bowl, and carefully place it in the oil. Fry the chicken and keep your attention on the oil temperature, adjusting the heat as necessary to maintain the oil between 300°F and 325°F (149°C and 163°C). Cook the fried chicken until deep golden brown and the white meat registers 160°F (71°C) or 175°F (79°C) for dark meat, 12 to 25 minutes, depending on the size of the chicken pieces and the exact temperature of your oil. 

Serve

Place the fried chicken on the wire rack to drain. Bring the oil back to 350°F (176°C) and repeat with the remaining chicken. Serve the fried chicken hot, warm, at room temperature, even cold if there are any leftovers. Originally published October 17, 2013.

Make the fried chicken

Smoked Turkey

garlic

sage leaves

rosemary

tsp black peppercorns

Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary and peppercorns. Stir until the salt and sugar are completely&nbsp;dissolved.

Let the liquid steep for 15 minutes while it cools, then add it to the remaining water.

Meanwhile, thoroughly rinse the turkey (no need to pat dry) removing the giblets and anything else inside that came with it.

Place the turkey in a container large enough to fit and cover with the brine, making sure it is completely submerged.

Cover and refrigerate for 12 to 15 hours, rotating the turkey at least once while it brines.

Rinse the turkey thoroughly and pat dry. Bring the turkey to room temperature while you prep the smoker.

To Brine the Turkey

Follow the manufacturer&#x27;s instructions and bring the smoker to a temperature to 325° F. Add the wood chunks, chips or pellets.

Pat the turkey completely dry inside and out with paper towels, then rub butter on the entire outside.

Spray the v-rack with cooking spray and place turkey breast side up on the v-rack.

Place in the smoker and cook over indirect heat for about 12 minutes per pound. About 2 hours 45 minutes for a 14lb turkey, or until the internal temperature of the breasts reach 160° F and 175° F in the thickest part of the thighs.

Rest the cooked turkey for 30 minutes before carving and serving.

To Smoke the Turkey

https://embed.mediavine.com/videos/jjgc63iphka0u5z8czmm

How to brine and smoke the easiest, juiciest and best tasting Turkey you have ever made.

Paul West says "Roasting a big free-range cook adds to the sense of occasion when entertaining." Butterflying your chicken also increases the surface exposed to direct heat, making sure every member of the family gets a piece of crispy, delicious chicken on their plate!

Butterflied chicken with chargrilled lemon

lemons, halved

Extra virgin olive oil,

Flat-leaf parsley and oregano leaves,

(165 grams) each sea salt flakes and caster sugar

tsp each coriander seeds, cumin seeds

onion and carrot, chopped

garlic cloves, bruised

baby spinach leaves

tbs tahini

extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853645895001&=domain=del

5348771529001-5853645895001

Buttermilk ensures this chicken stays super-moist and utterly delicious.

Buttermilk-brined chicken with chutney glaze

x 1.2kg whole chickens

garlic cloves, finely grated

fennel seeds

thyme,

(320 grams) tomato chutney

unsalted butter, softened

(80 milliliters) golden syrup

lemons, halved crossways (we used Woolworths Macro)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977440756001&=domain=del

5348771529001-5977440756001

A dry brine with garlic and herbs can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

Garlic and Herb Dry Brine

garlic, chopped

celery seeds

Chop thyme, sage, and rosemary sprigs and pulse in a food processor with garlic, celery seeds, and pepper until a coarse paste forms. Add salt and sugar and pulse until blended, about 30 seconds.

DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.

The absolute easiest, perfectly cooked roasted pork loin that&#8217;s tender and juicy every time with au jus that is deglazed in the oven as the roast bakes.

Perfect Pork Loin with Effortless Au Jus

pork loin (4-5 lbs)

onion

olive oil

pepper

garlic powder

chicken broth, divided

These golden nuggets of deliciousness taste nearly identical to the ones that you would get from Chick-fil-A and they are made with less than half of the ingredients. Even better, these are homophobe free! Who wouldn&#039;t want to try these?

Chick-Fil-GAYOK! Nugget Copycats

chicken breasts

milk (3/4 cup)

pickle juice (1/4 cup)

egg (1 regular size egg)

all-purpose flour (all-purpose flour)

malted milk powder (malted milk powder)

baking soda (a pinch)

mustard (dry)

paprika (a pinch)

salt (or

black pepper (or

Greek yogurt (plain)

yellow mustard (yellow mustard)

Dijon mustard (Dijon mustard)

honey (honey)

1. Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.2. Combine flour, powdered sugar, malted milk powder, baking soda, dry mustard, paprika, and salt and pepper in a large ziplock bag or large paper grocery bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.3. Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture or a few droplets of water. If it sizzles, the oil is ready. If it pops, lower the temperature a bit.4. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.5. Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.

Our twist on a Sri Lankan staple. Lightly-spiced, succulent chicken makes the perfect partner to hoppers - rice pancakes - served with a silky smooth coconut onion gravy

Top 30 brine recipes from across the web

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Top 30 brine recipes from across the web

The most viewed brine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dry-Brined Turkey

Roast Chicken Recipe by Tasty

Deconstructed Holiday Turkey with S...

Brined Roast Chicken

Schmancy Hot Smoked Salmon Recipe

Perfect Grilled Pork Chops Recipe

Sesame-Lemon Pickled Cucumbers

Master Buttermilk Brine

Batter-Fried Chicken

Smoked Turkey

Butterflied chicken with chargrille...

Buttermilk-brined chicken with chut...

Garlic and Herb Dry Brine

Perfect Pork Loin with Effortless A...

Chick-Fil-GAYOK! Nugget Copycats

Sri Lankan fried chicken & hoppers

How To Smoke A Turkey Breast

How to cook a perfect turkey- brine...

Recipe: How To Brine Chicken Breast...

Spicy Crispy Fried Chicken

The Simple Blonder Brine (6.4%) Rec...

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Native American Style Hot Smoked Sa...

Lacto Fermented Onions

BEST Turkey Breast Brine Recipe (Ho...

How to Brine Chicken Thighs Recipe

Sweet Tea Brined Chicken

How to Brine Salmon

The most viewed brine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine