Never Fail Basic Brining Recipes
NEVER FAIL BISCUITS
These biscuits are a never fail recipe, they're easy to make and everyone enjoys them.
Provided by dakota kelly
Categories Bread Quick Bread Recipes Biscuits
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.
- Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.
- Bake in preheated oven for 10 minutes, or until golden.
Nutrition Facts : Calories 464.7 calories, Carbohydrate 53.1 g, Cholesterol 64.7 mg, Fat 24.5 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 15.2 g, Sodium 834 mg, Sugar 4.4 g
BASIC BRINE FOR SMOKING MEAT
This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.
Provided by Smokin' Ron
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)
Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2852.1 mg, Sugar 6.7 g
BASIC BRINE
This is based off of several brine recipes I've found. I combined them together and lets just say I couldn't stop eating even though I was full. I've used this for poultry, pork & beef. I always leave stuff in to brine over night but you can find brining suggestions here: http://www.cookshack.com/store/Smokin-Okies-101-Series/Brining-101
Provided by Sica6488
Categories Low Protein
Time 35m
Yield 1/2 gallon
Number Of Ingredients 9
Steps:
- Some say to chop up the garlic others say leave it whole. Either way works.
- Add all ingredients to water and bring it to a boil.
- Stir occasionally, reduce heat to simmer till all sugar & salt has been dissolved.
- Let cool to safe temperatures before adding the meat.
Nutrition Facts : Calories 1594.1, Fat 1.2, SaturatedFat 0.3, Sodium 175318.6, Carbohydrate 367.2, Fiber 8.5, Sugar 327.9, Protein 49.2
NEVER- FAIL BASIC BRINING RECIPE
No more dry, flavourless turkey! Make sure your next holiday turkey is moist and flavourful, with a crisp, golden skin! Here is the brining recipe I use. I got this from the TV Show "America's Test Kitchen" about 8 years ago and it has never failed me. This method works best with a 12 to 14 lb turkey because the smaller turkeys cook more evenly than large birds. The taste has never been salty and the breast meat is very juicy; you could shave it if you wanted! The preparation time includes the brining and "drying" time. Edited to add: For planning purposes, I usually start the brining process approximately 24 hours prior to my planned serving time ie: 4:00 pm Saturday afternoon for a Sunday evening dinner. The turkey can be cooked and carved earlier in the day or timed to finish so you can carve at the table. NOTE: The turkey must be roasted unstuffed. With this method of cooking the internal temperature of the stuffing will not get hot enough to kill any bacteria that may be present. Prepare your dressing separately.
Provided by J. Ko
Categories Whole Turkey
Time 16h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve salt and sugar in water in a large stockpot or clean bucket.
- Remove neck and giblets and use to make gravy stock, if desired.
- Thoroughly rinse turkey under cool running water. Immerse the bird in the prepared brining solution and refrigerate or set in very cool (40 F or less) spot for 4 to 6 hours. (4 hours for small bird, 6 hours for larger bird).
- Remove turkey from brine and discard solution. Rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.
- Pat dry inside and out with paper towels.
- Place turkey on meat rack set over rimmed sheet pan. Place in refrigerator, uncovered, and air-dry for at least 8 hours or overnight.
- Pre-heat oven to 400°F.
- Toss 1/3 of the thyme sprigs, chopped onion, carrot and celery in the body cavity of the turkey and scatter the rest in the bottom of your pan, along with 1 cup water. Bring turkey legs together and perform a simple truss.
- Set V rack in roasting pan, brush breast side with melted butter and place turkey breast side down. Brush the underside of the bird with the remaining melted butter.
- Roast breast side down for 45 minutes.
- With wad of paper towelling in each hand, turn turkey, leg/thigh side up, baste with pan juices, return to oven and roast for 15 minutes.
- Turn turkey other side up and baste again. Return to oven and roast another 15 minutes.
- Remove from oven a final time, turn breast side up, baste again, and roast turkey until breast registers about 165 F and thigh registers 170 - 175 F (another 30 to 45 minutes).
- Remove from roasting pan onto cutting board or serving platter. Let rest, covered with tin foil, for at least 15 minutes before carving.
- Use pan juices to make gravy.
Nutrition Facts : Calories 760.5, Fat 35.5, SaturatedFat 11.2, Cholesterol 280.1, Sodium 22932.7, Carbohydrate 23.5, Fiber 0.8, Sugar 21.6, Protein 81.8
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