Poultry Bring

By JimMac

Ingredients

• 3/4 cup coarse kosher salt
• 3/4 cup sugar
• 1 cup boiling water
• 1 gallon cold water
• 1 tablespoon pepper

Preparation

Step 1

A heavy-duty plastic tube, stainless-steel bowl, or resealable plastic bag can work as a brining container, as long as the poultry is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine.

To determine how much brine you'll need, place the meat to be brined in your chosen container. Add water to cover. Remove the meat and measure the water.

Dissolve salt and sugar in the boiling water. Add it to the cold water; add pepper and stir to combine. Chill brine completely in the refrigerator before adding poultry. Place your poultry in the water and place in the refrigerator for the time required.

Rinse poultry twice after removing it from the brine solution; discard brine. If you are not ready to cook at the end of the brining time, remove and rinse the meat. Refrigerate until ready to use.

Do not salt brined meat before cooking. Cook poultry according to your favorite recipe. Do not overcook your brined poultry. Once brined, the poultry cooks faster so be careful and use a thermometer inserted into the thickest part of the meat.