Best 2 Alton Brown Brine Recipes

When it comes to cooking a delectable turkey, chicken, or pork, the secret lies in the brine. Alton Brown, the renowned culinary expert, has mastered the art of brining, delivering a technique that infuses meat with exceptional flavor and unparalleled tenderness. Join us on a culinary adventure as we explore the secrets of Alton Brown's brine, unveiling the techniques, ingredients, and tips that will transform your cooking game.

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ALTON BROWN TURKEY BRINE AND GOOD EATS ROAST TURKEY

Alton Brown Turkey Brine and Good Eats Roast Turkey image

Alton Brown's turkey brine recipe from Good Eats will give you a flavorful Thanksgiving turkey with juicy white and dark meat.

Provided by Alton Brown

Categories Thanksgiving Turkey Poultry Christmas Fall Christmas Eve Winter

Yield At least 10-12 servings

Number Of Ingredients 17

Ingredients

For Turkey Brine
One 14-16-pound frozen natural, young turkey
1 gallon vegetable broth (homemade or canned)
1 cup kosher salt
½ cup brown sugar
1 tablespoon black peppercorns
1½ teaspoons allspice berries
1½ tablespoons candied ginger, chopped
1 gallon H2O, iced
For Roasting
1 red apple, quartered
½ onion, quartered
1 stick cinnamon
1 cup H20
4 sprigs rosemary
6 sage leaves
Canola oil

Steps:

Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler kept at 38° F, tops.
To make the turkey brine: Combine the broth, salt, sugar, peppercorns, allspice, and finger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature, then refrigerate the brine.
The eve before roasting, combine the brine and the iced water in a cooler. Place the thawed turkey (guts, neck, and whatnot removed) breast side down in the brine. Seal up the cooler and use it as an ottoman. Target bring time: 12 hours; flip the bird once about halfway through.
On roasting day: Heat the oven to 500°F. Remove the bird from the brine and rinse inside and out. Discard brine.
Place the bird on a roasting rack and place inside a roasting pan. Pat the bird dry (inside and out) with paper towels.
Combine the apple, onion, cinnamon, and water in a microwave-safe bowl. Microwave on high for 5 minutes. Add to the turkey's cavity, along with the rosemary and sage. Truss, if you like.
Lightly coat the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350°F.
Roast until the thermometer registers 155°F, about 2½ hours.
Remove from the oven, cover closely with aluminum foil, and let rest for a least 15 minutes before carving.

ALTON BROWN'S 2-HOUR MUSTARD BRINE FOR PORK CHOPS OR ROAST

Alton Brown's 2-Hour Mustard Brine for Pork Chops or Roast image

This is a recipe from Alton Brown on the food network, the regular recipe stated 1 cup salt but I cut it down to 3/4 cup you could even reduce the salt down to 1/2 cup but go ahead and use the 1 cup if you wish, remember kosher salt ONLY or you will not be able to eat the chops, and only brine the pork for 2 hours, NO MORE than that! You can use less than 5 large thick-cut pork chops or you might be able to fit more pork chops than five, just make certain that the meat is completely covered with the brine though.

Provided by Kittencalrecipezazz

Categories Pork

Time 2h

Yield 5 pork chops

Number Of Ingredients 7

Ingredients

5 thick loin-end pork chops (can use less, or use what ever cut pork you wish)
3/4 cup kosher salt (DO NOT use regular white table salt!)
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder (do not use prepared mustard!)
2 cups cider vinegar (heated until hot)
1 lb ice cube

Steps:

In a large plastic container with a lid, put the salt, Brown Sugar, peppercorns and mustard powder; add in the HOT vinegar and swirl to dissolve the sugar and salt completely.
Let the mixture stand for 20 minutes at room temperature to develop flavor.
Add in the ice cubes and shake to melt most of the ice.
Add in the pork chops, making certain that the meat is completely covered with the brine.
Cover with lid and refrigerate for 2 hours (NO MORE than 2 hours!).
Rinse the pork well under cold water before cooking.
Cook as desired.

Nutrition Facts : Calories 536.3, Fat 18.5, SaturatedFat 6, Cholesterol 137.3, Sodium 17105.9, Carbohydrate 45.5, Fiber 0.6, Sugar 43.2, Protein 41.8

Tips:

Choose the right brine. There are many different types of brines, each with its unique flavor profile. Some popular options include saltwater brines, sugar brines, and herb-infused brines.
Use fresh ingredients. The quality of your ingredients will have a big impact on the final flavor of your dish. Be sure to use fresh herbs, spices, and vegetables.
Brine for the right amount of time. The amount of time you brine your food will depend on the type of food and the desired level of flavor. A good rule of thumb is to brine poultry for 12-24 hours, pork for 24-36 hours, and beef for 36-48 hours.
Rinse the food thoroughly before cooking. This will remove any excess salt or sugar from the brine.
Cook the food according to your desired method. You can cook brined food using any cooking method, including roasting, grilling, frying, or baking.

Conclusion:

Brining is a great way to add flavor and moisture to your food. It's a simple technique that can be used with a variety of foods, including poultry, pork, beef, and vegetables. If you're looking for a way to take your cooking to the next level, I encourage you to try brining. You won't be disappointed!