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Braden Family Cookbook Chuck Braden
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BASIC BRINE FOR BRINING Everyone knows this
(Double this recipe for a 14-16# turkey) about 1 cup salt about 1 gallon cold water Combine ingredients (Sorry guys, but you don’t need a Cuisineart for this recipe!) & stir until salt is dissolved. Chill brine mixture. Place in a big pot and soak up to about 6# of turkey, chickens, pork under refrigeration for a minimum of 6 hours. Figure on about 2 hours per pound of poultry for best results. Make sure there is enough liquid to cover whatever you are brining. Remove whatever you brined and cook it as you normally would. Really keeps meat moist. You can actually overcook it a little and it stays moist. Brining causes the meat to absorb both the salt and some of the liquid into the meat. You will not have to salt the exterior of the meat as the salt “flavor” is throughout it.
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