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Simple turkey breast brine

DCook
DCook Posts: 5
in EggHead Forum
I saw a simple brine with brown sugar, kosher salt and water. Can't find it now to ger amounts. Can anyone help?
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Comments

  • NDG
    NDG Posts: 2,435
    edited July 2014
    I use the brines from Ruhlmans book and/or websites.  Not sure if it is helpful, but here is one for chicken/turkey that I have used:

    Lemon-Herb Brine for 1 Chicken, whole or cut into pieces

    • 15 ounces water (or 1/2 liter)
    • 3 ounces salt (or 100 grams)
    • fresh herbs (I used sage above)
    • 4 cloves garlic
    • 1 small onion sliced
    • 1 lemon halved
    • 2 bay leaves
    • 2 teaspoons black peppercorns, cracked beneath a saute pan
    • 15 ounces ice (500 grams ice), or 15 ounces of ice water
    • 1 chicken (3 to 4 pounds)
    1. Combine all of the above except the ice and chicken in a small pan and bring to a boil over high heat.  Cover and remove from the heat and let sit for ten minutes.
    2. Put the ice  (or ice water) in a bowl or large measuring cup.  Pour the herb brine over the ice.  Stir till the ice is dissolved.
    3. Put the chicken in a plastic bag, pour the brine in, seal the bag, and let sit at room temperature for 2 to 3 hours.
    4. Remove the chicken from the bag, discarding the brine.  Pat it dry and let it sit out for another hour before using (or you can refrigerate it till needed).  Great for roasting, but especially fine for frying.
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • SGH
    SGH Posts: 28,988
    @DCook‌
    There are literally thousands of different ones. Here is a very simple one and the one I use the most. (Not for hams). Poultry, fish and small cuts of pork. Just wanted to clarify.
    1 cup Kosher salt.
    1 cup brown sugar.
    1 gallon of water.
    It's both simple and outstanding.
    Hope this helps my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NDG
    NDG Posts: 2,435
    I am no expert, but I think the different salt/sugar ratios a depends how much time you have for the brine?   

    It seems like the longer Poultry brines (12+hrs) for a full bird have lots of sugar - sometimes its even 1 for 1 with salt (like @SGH post above).  The shorter Poultry brines (2-3 hours - EXAMPLE the brine I posted above) for a full bird do not have any sugar.  
     
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • JethroVA
    JethroVA Posts: 1,251
    For turkey and large chickens, I use 1/2 cup sugar and 1/2 cup salt per gallon for an overnight brine.
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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