brine for turkey

Recipe video above. BRINING is the secret to the most succulent, tender roast chicken you will EVER have in your life! Adapted from a recipe by Thomas Keller, one of the great masters of the culinary world. The flesh is seasoned all the way through with a hint of the brine flavourings (herbs, lemon, garlic).

Chicken Brine

water (, cold tap water)

lemons (, quartered)

parsley (, fresh)

thyme

rosemary

bay leaves, fresh ((or 3 dried))

honey

garlic cloves, (smashed (Note 3))

tbsp black peppercorns

butter (, melted)

Salt and pepper to season

Pour about 1/3 of the water into a large pot (large enough for the brine and submerged chicken) with remaining Brine ingredients. Bring to boil boil 1 minute, stir to dissolve salt.

Remove from heat, pour in remaining water. Cool completely before using (I cool about 30 min then refrigerate 1 1/2 hours). DO NOT put chicken in before full cool, this is a health hazard (Note 4).

Flip chicken upside down (so legs and breast are on underside. Submerge chicken in brine, cover and refrigerate for 12 - 24 hours (Note 5). Don&#x27;t worry if underside of chicken doesn&#x27;t stay under water - the the breast side is, that is what matters.

Brining

Remove chicken from brine and pat dry to remove excess moisture.

Tie legs with string (if desired), tuck wings under. Drizzle/brush with most of the butter all over, including underside (butter will firm up on contact).

Sprinkle with pepper and the TINIEST pinch of salt, place chicken on a rack in a heavy based roasting tray. Set aside for 20 minutes.

Preheat fan forced oven to 220°C/430°F.

Turn down the oven to 180°C/350°F, then roast chicken for 50 minutes to 1 hour (Note 7) or until the internal temperature at the joint between the leg and thigh is 75°C/165°F, or until juices run clear.

Check at 45 minutes, rotate the pan if not browning evenly, and brush top with remaining melted butter.

Remove chicken from the roasting tray, cover loosely with foil and rest for 10 to 15 minutes.

Chicken is so juicy, it needs little more than a tiny drizzle of the juices in the pan (go easy, it&#x27;s salty). Otherwise, make a gravy while the chicken is resting - see Note 8.

Roasting Brined Chicken:

The best chicken brine recipe to add moisture and flavor to the chicken deep down to the bone! This brine makes your chicken so juicy, succulent,  and tender, try it once, and you&#039;ll never want to roast or cook a chicken without brining it first!

Chicken Brine Recipe

chicken

water

lemons (sliced)

honey (or sugar)

garlic (smashed and peeled)

black peppercorns

bay leaves

herbs

In a pot or a saucepan, combine ½ cup of water, salt, and the rest of the ingredients (if using flavorings). Bring to a boil, whisk until the salt and sugar are completely dissolved, then remove from heat.

Pour in the rest of the water (if you&#039;re in a rush, add ice cubes), and allow the water to COMPLETELY cool down to room temperature and it&#039;s even recommended to refrigerate if possible.

When the water has completely cooled down, submerge the whole chicken in brine breast side down, cover, and refrigerate for at least 12 hours if using a whole chicken and up to 24 hours.

https://embed.mediavine.com/videos/ki5dwiun5xbx6bagfg33

The best chicken brine recipe to add moisture and flavor to the chicken deep down to the bone! This brine makes your chicken so juicy, succulent, and tender. Try it once, and you’ll be hooked and will never want to roast or a chicken without brining it first!

Top 2 brine for turkey recipes from across the web

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Chicken Brine

Chicken Brine Recipe

Top 2 brine for turkey recipes from across the web

The most viewed brine for turkey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Brine

Chicken Brine Recipe

The most viewed brine for turkey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine