Wednesday, May 4, 2011

How to Cook TomKattt's Poultry Brine

Tom Katt sent in this brining recipe that is perfect for poultry. Though it works well for most poultry, it is a perfect brine for that holiday turkey.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes 1 1/2 gallons of brine


  • 1 cup salt (1 1/2 cups Kosher or coarse salt)
  • 1 cup brown sugar
  • peppercorns
  • 1 onion
  • 1 carrot
  • bunch of scallions
  • one hot pepper


Add enough water (about 1 1/2 gallons) to cover the bird. Place water and ingredients in a large pot and bring to a boil. Remove from heat and allow to cool. Add poultry, cover and brine for 1 hour per pound.
Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey. 

No comments:

Post a Comment