Since we brined our first turkey several years ago, we have been captivated by the benefits of brining. Brines are featured in many of our recipes, which, given the particular time constraints and the nature of the food being brined, recommend a rather wide variety of formulas. We decided to get scientific and come up with a single, all-purpose formula. To start, we reviewed all of our brining recipes and calculated an average ratio of water to salt to sugar as well as an average brining time per pound of meat. Using this new standard formula, we cooked our way through various cuts of poultry and pork and several types of seafood, and it worked in all but a few situations. High roasting (roasting at 450 to 500 degrees), broiling, and high-heat grilling all require a brine with less sugar to ensure the skin or exterior won’t burn. (After brining a turkey or fresh ham, rinse well to remove any remaining sugar.) To keep the flavors of the high-heat brine balanced, we also reduced the amount of salt.
Stir the salt and water in a non-reactive container until dissolved. Make enough brine to submerge the meat completely. There is generally no need to rinse the meat after using either brine listed above, just pat dry with paper towels.
Basic Brine:
- 4 cups cold water
- Salt (6 Tbsp. Diamond Crystal kosher salt OR 4 and 1/2 Tbsp. Morton’s kosher salt OR 3 Tbsp. table salt)
4 tablespoons of kosher salt per 1 quart (4 cups) of water.
If you are using fine table salt, reduce the amount to 3 tablespoons.
Combine 1/2 cup table salt with 1 gallon water to brine
Combine 1 cup Kosher salt with 1 gallon water to brine
Stir the salt and water in a non-reactive container until dissolved. Make enough brine to submerge the meat completely. There is generally no need to rinse the meat after using either brine listed above, just pat dry with paper towels.
Kosher Salt Measures Differently Than Table Salt
| Table Salt | 1 cup |
| Morton Kosher Salt | 1-1/2 cups |
| Diamond Crystal Kosher Salt | 2 cups |
How Long To Brine
| Whole Chicken | 1/2-1 hour |
| Chicken Pieces | 1/2-1 hour |
| Whole Turkey | 6-12 hours or overnight |
| Turkey Breast – Bone-In | 3-6 hours |
| Cornish Game Hens | 1/2-1 hour |
| Pork Chops | 1/2-1 hour |
| Pork Tenderloin | 1/2-1 hour |
| Whole Pork Loin | 2-3 hours |
- Roasts: Figure 1 1/2 to 2 hours per inch of thickness.
Freezing Brined Meat
Meat can be brined and frozen for later use. As with any meat that is frozen and thawed, some texture and moisture is sacrificed because ice crystals damage the meat cells in the freezing process. The issues of freezer burn and changes in color and taste with prolonged freezing also apply.
Tip: Because water is a heat conductor you will typically find that a brined item will cook faster than an non-brined item
Tip: If you want your poultry to have a golden and crispy skin it needs to sit in the refrigerator for several hours after you remove it from the brine so that the meat can absorb the moisture from the skin. Whole poultry is the exception however. To get a crispy, brown skin whole birds should be removed from the brine, wrapped in foil or plastic and put in the refrigerator overnight or for at least 12 hours.
Tip: The saltier the brine, the shorter time is required. And the brine will penetrate a chicken breast or pork chop much faster than a large thick muscle like a whole pork loin or turkey.
Tip: Water is optional. Any liquid will do for brining; just keep in mind my discussion about being too acid. You can substitute some or all of the water with whatever you heart desires. Wine, beer, fruit juices (especially good is apple), or vinegars all make a good liquid base for your brine. Just remember our discussion about making the brine to acidic. If you add more acid to your mixture, I would decrease the brining time.
Tip: Any herb, spice, sweetener, fruit, vegetable will work; let your imaginations run wild. Think of a brine as a soup, there can be a lot of complexity in soup or just simple ones.
Tip: You need enough brine to completely submerge the meat without any part being out of the liquid. Some items might need to be weighted down to stay under.
Tip: How much liquid will you need? Take the meat you plan to brine and place it in the container. Cover with liquid. Now you know! Measure the amount and you’ll know how much brine to make.
Tip: Almost any container will work as long as it’s non-reactive to salt.
Tip: You don’t want the brine cooking the meat, always add your meat to a cold brine, not a hot one.
Tip: You don’t need to boil the entire gallon of liquid to create your brine. Start with a quart, add your salts and sugars and create a super saturated solution. After boiling, mix your remaining liquid, thoroughly; this way you don’t have to use a really big pot to boil with. If you need to cool this super solution down quickly, mix with ice water.
Tip: Lighter more tender meats needs less brining time.
Tip: Denser meats like pork, need longer times.
Tip: Remember that the longer you brine the stronger the flavor will be.
Tip: You do not need to rinse unless you were using a high salt concentration in the brine.
Tip: Want to preserve the color of the meat? Add 1 tablespoon of Cure (Saltpeter, Tenderquick, Prague Powder) per gallon of liquid This will help. Another trick used by chefs is to add 1 tablespoon of Saltpeter per gallon of liquid. If the color is important to you, consider the cure.