HOW MUCH SALT TO BRINE A TURKEY RECIPES

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THE ONLY VENISON BRINE RECIPE YOU NEED | MEATEATER COOK



The Only Venison Brine Recipe You Need | MeatEater Cook image

Brining meat is a great way to infuse flavor and retain moisture when cooking. It also tenderizes any cuts of the animal that are typically tough. This is a classic Italian-inspired brine that can be used for many types of preparations and can also be reduced and used in sauces. You can refrigerate...

Provided by Rick Matney

Number Of Ingredients 14

1 large elk top round or 2 deer top rounds (approximately 6 pounds)
1 gal. water
2 tbsp. salt
2 tbsp. Better Than Beef Bullion or 4 cubes beef bullion + 1 tbsp. sugar
8 garlic cloves, smashed to release oils
6 sprigs fresh oregano
6 fresh sage leaves
6 sprigs of fresh thyme
6 fresh basil leaves
2 stalks of celery, coarsely chopped
¼ onion coarsely chopped and layers separated

Steps:

  • In a large pot, add the water and all the ingredients for the brine, and heat over medium-high heat. Bring the mix to a boil then reduce to a simmer for 15 minutes.
  • Remove the pot from the heat and allow it to cool.
  • After the brine has cooled, gently drop the meat into the pot to brine in a cool place for 24 to 48 hours. If you have a garage that maintains a temperature of 35 to 45°F, you can place the pot there. You can also remove a shelf in your refrigerator to accommodate the pot.
  • After the meat has brined for a day or two, it is ready to either sous vide or smoke on a pellet grill.
  • Sous Vide
  • Pull the roast from the brine and pat it dry with paper towels.
  • Place the roast in a large vacuum seal bag with 2 tablespoons of butter, remove all the air, and seal it with a vacuum sealer. You can also place the roast in a large zip-close bag with the 2 tablespoons of butter and seal it after removing as much air as possible. Be sure to double bag the zip-close bag in case of a leak.
  • Place the sealed bag in a water bath, set the sous vide to 130°F, and cook for 12 hours.
  • Oven, Barbecue, or Pellet Smoker
  • Pull the roast from the brine and pat it dry with paper towels.
  • Heat the oven, barbecue, or pellet smoker to 350°F.
  • While cooking the roast with one of these methods, you will want to catch and reserve any liquid or fat that cooks out of the meat. To do this, place a metal drying rack over a large 9-by-13 lipped cooking tray, and fill it half way up with the leftover brine. The pan of brine will catch all the juices that cook out of the meat. It is necessary to add the brine to the tray before it is placed in the heat so that the drippings don’t dry out at the bottom of the tray in the heat.
  • Cook the roast until it reaches an internal temperature of 125°F. The cook time will vary depending on the size of your roast.

THE ONLY VENISON BRINE RECIPE YOU NEED | MEATEATER COOK



The Only Venison Brine Recipe You Need | MeatEater Cook image

Brining meat is a great way to infuse flavor and retain moisture when cooking. It also tenderizes any cuts of the animal that are typically tough. This is a classic Italian-inspired brine that can be used for many types of preparations and can also be reduced and used in sauces. You can refrigerate...

Provided by Rick Matney

Number Of Ingredients 14

1 large elk top round or 2 deer top rounds (approximately 6 pounds)
1 gal. water
2 tbsp. salt
2 tbsp. Better Than Beef Bullion or 4 cubes beef bullion + 1 tbsp. sugar
8 garlic cloves, smashed to release oils
6 sprigs fresh oregano
6 fresh sage leaves
6 sprigs of fresh thyme
6 fresh basil leaves
2 stalks of celery, coarsely chopped
¼ onion coarsely chopped and layers separated

Steps:

  • In a large pot, add the water and all the ingredients for the brine, and heat over medium-high heat. Bring the mix to a boil then reduce to a simmer for 15 minutes.
  • Remove the pot from the heat and allow it to cool.
  • After the brine has cooled, gently drop the meat into the pot to brine in a cool place for 24 to 48 hours. If you have a garage that maintains a temperature of 35 to 45°F, you can place the pot there. You can also remove a shelf in your refrigerator to accommodate the pot.
  • After the meat has brined for a day or two, it is ready to either sous vide or smoke on a pellet grill.
  • Sous Vide
  • Pull the roast from the brine and pat it dry with paper towels.
  • Place the roast in a large vacuum seal bag with 2 tablespoons of butter, remove all the air, and seal it with a vacuum sealer. You can also place the roast in a large zip-close bag with the 2 tablespoons of butter and seal it after removing as much air as possible. Be sure to double bag the zip-close bag in case of a leak.
  • Place the sealed bag in a water bath, set the sous vide to 130°F, and cook for 12 hours.
  • Oven, Barbecue, or Pellet Smoker
  • Pull the roast from the brine and pat it dry with paper towels.
  • Heat the oven, barbecue, or pellet smoker to 350°F.
  • While cooking the roast with one of these methods, you will want to catch and reserve any liquid or fat that cooks out of the meat. To do this, place a metal drying rack over a large 9-by-13 lipped cooking tray, and fill it half way up with the leftover brine. The pan of brine will catch all the juices that cook out of the meat. It is necessary to add the brine to the tray before it is placed in the heat so that the drippings don’t dry out at the bottom of the tray in the heat.
  • Cook the roast until it reaches an internal temperature of 125°F. The cook time will vary depending on the size of your roast.

TURKEY BRINE RECIPES | ALLRECIPES
Kosher salt is the best option for any brine, but if you don't have any on hand, substitute the 1 1/4 cup of kosher salt for 1 cup of table salt. I once used this to brine a turkey that took 7 hours to cook, and it was still one of the most moist and juicy turkeys I ever made. This recipe will make enough to cover up to a 17 pound turkey.
From allrecipes.com
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TURKEY BRINE RECIPE | ALLRECIPES
Use this turkey brine recipe to produce an easy, flavorful main dish this Thanksgiving. All you need is vegetable broth, herbs, and a big food-safe bucket. ... At its simplest, a brine is a basic solution of water and salt. Many brine recipes…
From allrecipes.com
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BRINING GUIDE: HOW TO BRINE MEAT, FISH AND POULTRY
Oct 23, 2020 · Table salt is finer than coarse kosher salt, causing 1/2 cup of table salt to taste saltier. It’s best to stick to kosher salt in brine recipes unless your recipe advises differently. You don’t have to take the traditional salt …
From tasteofhome.com
See details


BASIC BRINE RECIPE - FOOD SCIENCE | EXPLORATORIUM
Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt. Place the meat in the brine …
From exploratorium.edu
See details


HOW TO BRINE POULTRY, FISH AND MEAT - THE SPRUCE EATS
Jun 26, 2019 · Once the meat is properly brined, remove it. You do not need to rinse unless you were using a high salt concentration in the brine or if there is a layer of visible salt on the surface. …
From thespruceeats.com
See details


CLASSIC PORK CHOPS AND TENDERLOIN SALT BRINE RECIPE
Apr 22, 2021 · Our salt brine is perfect for pork chops or tenderloin as well as for other meats like poultry. Brining adds moisture and flavor to your meat. ... Maple and Brown Sugar Turkey Brine 30 mins Ratings. 8 Best Grilled Pork Recipes …
From thespruceeats.com
See details


PREP SCHOOL: WHY YOU NEED TO DRY BRINE YOUR TURKEY AND CHI…
Nov 02, 2021 · Step 6: Pass sauce through a fine mesh strainer into a clean pan and discard solids. Return to heat just long enough to return to a simmer, then remove from heat and whisk in whole butter. Taste again for seasoning and add salt …
From thedailymeal.com
See details


DRY-BRINING IS THE BEST WAY TO BRINE MEAT, POULTRY, AND MORE
Dec 05, 2019 · A brine is a salt solution, and traditional brining is done by soaking ingredients, predominantly meat or fish, in brine prior to cooking. This process is particularly beneficial for lean, relatively bland proteins like chicken, turkey…
From seriouseats.com
See details


HOW TO DRY BRINE CHICKEN - FED & FIT - FED AND FIT
What is a dry brine? A dry brine is simply salting a piece of meat and letting it sit before cooking. You may have heard of wet brining before, but the two are quite a bit different. For a wet brine, you boil a mixture of water, sugar, salt…
From fedandfit.com
See details


THE 3 BEST WAYS TO BRINE CHICKEN - WIKIHOW
Dec 18, 2021 · Add 3/4 cup of salt for every gallon of water. All brine contains salt, as it is necessary to force the water into the meat's cells. The amount of salt used can vary greatly, but start by adding 3/4 cup of kosher salt per gallon of water (46 ml of salt per liter of water). Stir the salt …
From wikihow.com
See details


BRINING GUIDE: HOW TO BRINE MEAT, FISH AND POULTRY
Oct 23, 2020 · Table salt is finer than coarse kosher salt, causing 1/2 cup of table salt to taste saltier. It’s best to stick to kosher salt in brine recipes unless your recipe advises differently. You don’t have to take the traditional salt …
From tasteofhome.com
See details


BASIC BRINE RECIPE - FOOD SCIENCE | EXPLORATORIUM
Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt. Place the meat in the brine …
From exploratorium.edu
See details


HOW TO BRINE POULTRY, FISH AND MEAT - THE SPRUCE EATS
Jun 26, 2019 · The process of brining is easy but takes some planning. Depending on the size of what you want to brine it can take up to 24 hours or more. If you are going to be brining a whole bird, …
From thespruceeats.com
See details


CLASSIC PORK CHOPS AND TENDERLOIN SALT BRINE RECIPE
Apr 22, 2021 · Our salt brine is perfect for pork chops or tenderloin as well as for other meats like poultry. Brining adds moisture and flavor to your meat. ... Maple and Brown Sugar Turkey Brine 30 mins Ratings. 8 Best Grilled Pork Recipes …
From thespruceeats.com
See details


PREP SCHOOL: WHY YOU NEED TO DRY BRINE YOUR TURKEY AND CHI…
Nov 02, 2021 · Step 6: Pass sauce through a fine mesh strainer into a clean pan and discard solids. Return to heat just long enough to return to a simmer, then remove from heat and whisk in whole butter. Taste again for seasoning and add salt …
From thedailymeal.com
See details


DRY-BRINING IS THE BEST WAY TO BRINE MEAT, POULTRY, AND MORE
Dec 05, 2019 · A brine is a salt solution, and traditional brining is done by soaking ingredients, predominantly meat or fish, in brine prior to cooking. This process is particularly beneficial for lean, relatively bland proteins like chicken, turkey…
From seriouseats.com
See details


HOW TO DRY BRINE CHICKEN - FED & FIT - FED AND FIT
What is a dry brine? A dry brine is simply salting a piece of meat and letting it sit before cooking. You may have heard of wet brining before, but the two are quite a bit different. For a wet brine, you boil a mixture of water, sugar, salt…
From fedandfit.com
See details


THE 3 BEST WAYS TO BRINE CHICKEN - WIKIHOW
Dec 18, 2021 · Add 3/4 cup of salt for every gallon of water. All brine contains salt, as it is necessary to force the water into the meat's cells. The amount of salt used can vary greatly, but start by adding 3/4 cup of kosher salt per gallon of water (46 ml of salt per liter of water). Stir the salt …
From wikihow.com
See details


HOW TO BRINE CHICKEN WINGS | 6 EASY TIPS & RECIPE
Feb 22, 2022 · Char-Broil have a great beer-brine recipe that uses beer, salt, and brown sugar. Give it a try! Pin. 4.67 from 36 votes. ... 5 Best Turkey and Chicken Injection Recipes (BBQ, …
From theonlinegrill.com
See details


PORK CHOP BRINE {EASY!} - SPEND WITH PENNIES
Jul 20, 2020 · Tips for Success. As with turkey brine, ensure the sugar and salt are fully dissolved in the water. No need to bring the water to a boil, just a gentle simmer will do! To ensure that chops don’t become overly salted, be sure to purchase pork that isn’t already brined before or salted before packaging. And if adding additional seasoning before cooking, omit the salt …
From spendwithpennies.com
See details


THE BEST CHICKEN BRINE FOR JUICY FLAVORFUL CHICKEN ...
Jul 11, 2021 · Wet brining lets lean meat soak up moisture from salt water solution. Using the right amount of salt to liquid ratio is crucial to make the BEST chicken or turkey brine. The basic ratio of salt to liquid is – 1 cup of salt for 1 gallon water. This is the best brine for chicken. Salt here refers to kosher salt. Remember not all salt …
From currytrail.in
See details


WE DRY BRINE CHICKEN, AND SO SHOULD YOU | BON APPéTIT
Aug 15, 2017 · Taking the extra time to dry brine chicken before cooking it—sometimes as long as 24 hours before—makes it so, so much …
From bonappetit.com
See details


HOMEMADE CORNED BEEF BRINE - HOWE WE LIVE
Jan 19, 2021 · Remove the brisket from the brine and rinse with cold water. To cook on the stovetop, place the brisket in a large pot (the one you used to brine it in works fine), and fill with water to cover the brisket. Add the other half of brining spices we saved, as well as about 4 teaspoons of kosher salt.
From howewelive.com
See details


DRY-BRINING IS THE BEST WAY TO BRINE MEAT, POULTRY, AND MORE
Dec 05, 2019 · A brine is a salt solution, and traditional brining is done by soaking ingredients, predominantly meat or fish, in brine prior to cooking. This process is particularly beneficial for lean, relatively bland proteins like chicken, turkey…
From seriouseats.com
See details


HOW TO DRY BRINE CHICKEN - FED & FIT - FED AND FIT
What is a dry brine? A dry brine is simply salting a piece of meat and letting it sit before cooking. You may have heard of wet brining before, but the two are quite a bit different. For a wet brine, you boil a mixture of water, sugar, salt…
From fedandfit.com
See details


THE 3 BEST WAYS TO BRINE CHICKEN - WIKIHOW
Dec 18, 2021 · Add 3/4 cup of salt for every gallon of water. All brine contains salt, as it is necessary to force the water into the meat's cells. The amount of salt used can vary greatly, but start by adding 3/4 cup of kosher salt per gallon of water (46 ml of salt per liter of water). Stir the salt …
From wikihow.com
See details


HOW TO BRINE CHICKEN WINGS | 6 EASY TIPS & RECIPE
Feb 22, 2022 · Char-Broil have a great beer-brine recipe that uses beer, salt, and brown sugar. Give it a try! Pin. 4.67 from 36 votes. ... 5 Best Turkey and Chicken Injection Recipes (BBQ, …
From theonlinegrill.com
See details


PORK CHOP BRINE {EASY!} - SPEND WITH PENNIES
Jul 20, 2020 · Tips for Success. As with turkey brine, ensure the sugar and salt are fully dissolved in the water. No need to bring the water to a boil, just a gentle simmer will do! To ensure that chops don’t become overly salted, be sure to purchase pork that isn’t already brined before or salted before packaging. And if adding additional seasoning before cooking, omit the salt …
From spendwithpennies.com
See details


THE BEST CHICKEN BRINE FOR JUICY FLAVORFUL CHICKEN ...
Jul 11, 2021 · Wet brining lets lean meat soak up moisture from salt water solution. Using the right amount of salt to liquid ratio is crucial to make the BEST chicken or turkey brine. The basic ratio of salt to liquid is – 1 cup of salt for 1 gallon water. This is the best brine for chicken. Salt here refers to kosher salt. Remember not all salt …
From currytrail.in
See details


WE DRY BRINE CHICKEN, AND SO SHOULD YOU | BON APPéTIT
Aug 15, 2017 · Taking the extra time to dry brine chicken before cooking it—sometimes as long as 24 hours before—makes it so, so much …
From bonappetit.com
See details


HOMEMADE CORNED BEEF BRINE - HOWE WE LIVE
Jan 19, 2021 · Remove the brisket from the brine and rinse with cold water. To cook on the stovetop, place the brisket in a large pot (the one you used to brine it in works fine), and fill with water to cover the brisket. Add the other half of brining spices we saved, as well as about 4 teaspoons of kosher salt.
From howewelive.com
See details


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