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Father of the Brine Recipe

Father of the Brine Recipe

Cooking poultry or pork for a special occasion often comes with one big challenge
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 12 ib turkey
Course: Main Course
Cuisine: American
Calories: 159
Ingredients Equipment Method

Ingredients
  

  • Water – 1 gallon divided: 2 quarts hot, 2 quarts cold/iced
  • Kosher salt – 1 cup
  • Brown sugar – ½ cup
  • Garlic – 6 cloves smashed
  • Onion – 1 large quartered
  • Bay leaves – 4
  • Black peppercorns – 2 tbsp
  • Whole allspice – 1 tbsp
  • Fresh rosemary – 3 sprigs
  • Fresh thyme – 6 sprigs
  • Fresh sage – 6 leaves
  • Citrus orange or lemon – 2, sliced
  • Turkey:20-pound
  • Optional Additions:
  • Apple cider or juice – 2 cups
  • Chili flakes – 1 tsp
  • Cinnamon sticks – 2
  • Honey or maple syrup – 2 tbsp

Equipment

  • Equipment NeededYou don’t need fancy gear—just a few kitchen basicFood-safe bucket, stockpot, or brining bag (to hold meat and brine)Measuring cups & spoonsWooden spoon (for stirring)Sharp knife (for aromatics)Refrigerator space (critical for safe brining)Large stockpot (for preparing brine)Optional but helpful:Meat thermometer (ensures perfect doneness)Ice packs (if fridge space is limited)

Method
 

Step-by-Step Preparation
    Step 1: Dissolve the Base
    1. In a large pot, bring 2 quarts of water to a gentle boil.
    2. Add salt and sugar. Stir until fully dissolved.
    Step 2: Infuse Aromatics
    1. Add garlic, onion, herbs, spices, and citrus slices.
    2. Simmer for 5–7 minutes to release oils and aromas.
    Step 3: Cool the Brine
    1. Remove from heat. Add the remaining 2 quarts of cold water or ice.
    2. Ensure brine is completely cool before adding meat.
    Step 4: Submerge the Meat
    1. Place turkey/chicken/pork in a brining bag or container.
    2. Pour brine over meat until fully submerged.
    Step 5: Refrigerate & Wait
    1. Turkey: 12–18 hours
    2. Chicken: 6–12 hours
    3. Pork chops: 4–6 hours
    4. Fish: 30–60 minutes
    Step 6: Rinse & Dry
    1. Remove meat, rinse lightly, and pat dry.
    2. For extra-crispy skin, leave uncovered in the fridge for 2–4 hours before cooking.
    Cooking Brined Turkey
    1. Preheat oven to 325°F (165°C).
    2. Place turkey on a roasting rack, breast side up.
    3. Brush lightly with butter or oil.Roast until internal temperature reaches 165°F (74°C) in the breast and 175°F (80°C) in the thigh.
    4. Rest for 20–30 minutes before carving.
    Tips for Perfecting “Father of the Brine”
    1. Use kosher salt, not table salt. The granules dissolve better and prevent over-salting.
    2. Balance sweetness. Too much sugar makes it syrupy; too little makes it sharp.
    3. Don’t over-brine. Longer isn’t always better; it can make meat too salty.
    4. Dry before cooking. This ensures crispy skin on poultry.
    5. Experiment with liquids. Swap some water with beer, cider, or broth for unique flavors.