Brining Pork, Chicken, and Turkey

Are you tired of dried out pork chops, chicken breasts, or turkey? If you are, then why not try brining? It is the almost foolproof method to adding juiciness and delicious flavor to your favorite meats. Cooks began brining meat as a way to preserve it for future use. But today, chefs and home cooks are brining or soaking meat in seasoned saltwater for the mouth-watering results.

Meat absorbs liquid and any flavoring you’ve used while soaking in the brine. The result is succulent meat that is seasoned all the way through. Although you can make your own seasonings for brining, the easiest way to begin is to buy prepared blends, like our Brine Time seasoning blends for Pork and Poultry. These easy to use seasoning blends contain just the right amount of salt and seasonings, making brining easy and affordable.

To brine meat, simple add boiling water to the brine seasoning to dissolve the salt. Allow the liquid to cool then add additional water, apple juice, stock, wine, or bourbon. Submerge the meat in the brining liquid, weighting if necessary, then put in the refrigerator, according to the table below.

Brining Time Table

  • Whole chicken: 3 – 12 hours

  • Chicken parts: 2 hours

  • Cornish game hens: 2 – 3 hours

  • Turkey (12 to 14 pounds): 24 hours

  • Pork Loin Roast (6 pound boneless): 24 – 48 hours

  • Pork Tenderloins: 8 – 12 hours

  • Pork Chops (1 inch thick): 4 – 6 hours

  • Pork chops (1-1/4-inch to 1-1/2-inch thick): 5 – 8 hours

Important Brining Tips

Do not reuse brining liquid! Do not leave meat in liquid too long because it will become mushy. If you are not going to cook meat right after brining, remove it from the liquid, rinse it off, dry it off and wrap it in plastic wrap. Store in the refrigerator until ready to use.

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