- 1 ½ liters water
- 1 lemon, cut in half
- 6 bay leaves
- half a bunch of parsley
- 1 tablespoon dry thyme or half bunch of fresh thyme
- 2 tablespoons honey
- 70 g coarse salt (half or less can be fine salt)
- 4 cloves of garlic, with skin, crushed
- 2 tablespoons black peppercorns
A brine is a solution of salt in water. When a piece of chicken or turkey is soaked in the brine, the water and salt deeply penetrate the meat, making it not only more flavorful but also juicy and succulent.
When we add aromatics the result is even better. The only thing we need to be careful with is the amount of time the meat is allowed remain in the brine. It depends on the size of the piece. A whole chicken takes up to 8 hours, the breast takes 2 hours as do the thighs. If you are dealing with small pieces, then ½ an hour is enough.
A whole turkey should be completely submerged in the brine for 2 days and about 4 hours for a turkey breast. This way, this particular type of poultry which can sometimes come out quite dry, will remain juicy and tasty long after it is has finished cooking.
I’m going to share my favorite brine recipe with you… You can switch up the aromatics with any that you may prefer. You can also add less salt if the chicken or turkey seems to be saltier than you would like or if you have a tendency to forget things in the refrigerator!!
- Add all of the ingredients for the brine in a pot. Stir and as soon as it comes to a boil, remove from heat and allow the mixture to cool.