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Our Sweet & Savory Poultry Brine is a simple but delicious staple in our kitchen. This brine is perfect for chicken, turkey, fish or even pheasant. The fresh citrus flavor enhances the natural flavors of the meat without overpowering. In addition, the ingredients are simple and fresh! If you would like more information on brining, check out our Simple Guide to Brining Meats. This brine is the flavor base for our Mason-Dixon Smoked Chicken recipe, as well!
Ingredients
- 4 Quartered Lemons – Divided*
- Rosemary Bunch (Fresh) – Divided*
- Thyme Bunch (Fresh) – Divided*
- Parsley Bunch (Fresh) – Divided*
- 4-5 Garlic Cloves – Peeled & Smashed
- 1 TBSP Whole Black Peppercorn
- 4 Bay Leaves
- ½ Cup Honey
- 10 TBSP Coarse Kosher Sea Salt
- 10 Cups Water
*Split the lemons and the herb bunches in half. Use 2 lemons and half the herbs in the brine and the other half during cooking.
Directions
Because you need to allow the brine to cool after simmering, you should plan for this recipe to take two hours total. Also, it is very important that you allow the brine to cool down to room temperature before adding your meat to the brine.
- Select a pot large enough to hold ingredients and allows for meat to be fully submerged without overflowing.
- In a large pot, combine all ingredients and bring to a boil.
- Simmer for 15 minutes.
- Remove from heat source and let the brine cool to room temperature.
Once your brine has cooled to room temperature, you can add meat directly to your pot. Brine meat according to guidelines in our Simple Guide To Brining Meats. Larger cuts of meat will need to soak in brine longer because the flavors will need to penetrate further within the meat. Be sure to check out our recipe for Mason-Dixon Smoked Chicken as well.
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