Poultry and Pork Brine
Poultry and Pork Brine
Sauce Goddess
American
Turkey and Poultry
A tasty versatile brine recipe that works well with pork and poultry. Soak a turkey in if for 2-3 days for an amazing roast bird, or drop a pork loin roast in the brine for a day and be blown away by the flavor.
Ingredients
- 1 gallon hot water
½ cup kosher salt
½ cup brown sugar
⅓ cup Sauce Goddess Steakhouse seasoning
⅓ cup Sauce Goddess Big Tom’s Roasting Rub and Brine spices
- 2 sprigs fresh rosemary (or 3 Tbsp dry)
- 4 bay leaves
- 20 whole peppercorns (or 2 Tbsp black pepper)
Directions
- !Brine Recipe
- Place all ingredients in a large pot and bring to a simmer.
- Once warm, taste it. It should be salty, slightly sweet, and have the flavor of the spices and herbs.
- Let cool completely.
- !2-3 Day Roast Turkey
- Remove the wrapping from your mostly thawed turkey.
- Remove the neck and internal organs of giblets, heart and liver. Cook those or discard - it's up to you.
- We're going to brine it while it thaws the rest of the way. Place turkey in a cooler large enough for the turkey and the brine.
- Pour cooled brine over turkey and add water to cover if needed.
- Place something waterproof and heavy on top to hold the turkey under the liquid. A cookie sheet with a couple of cans of soup or a heavy cutting board should do it. The turkey MUST be below the liquid.
- Keep adding ice to the cooler as the turkey thaws. You want a slow thaw.
- Brine for 2-3 days until the turkey is thawed out. Once the turkey has thawed and has soaked in brine for at least one day it is ready to roast.
- Remove it from the brine and rinse completely with fresh water.
- Pat dry and roast as usual.
- !Pork Loin
- Place up to 10 lbs of pork loin roast into brine. You can also cut the brine recipe in half for one 3-4 lb roast.
- Soak in brine for 1 day.
- Rinse in clean water and roast as usual.
