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| Wet Brine |
Ingredients
1 gallon fresh cold water
1 cup kosher or sea salt
1/2 cup sugar [granulated or light brown]
1 head garlic, smashed
1 large orange, cut in half
1 lemon, cut in half length-wise
4 dried red chiles, crushed
6 sprigs fresh thyme
6 bay leaves, broken up
1/2 cup fresh Italian flat-leaf parsley, chopped
Method
Heat the water, add all the ingredients, and stir until the salt and sugar are dissolved.
Remove from heat, bring to room temperature. Chill before using.
Wet Brining Times [Refrigerated]:
Whole roasting chicken: 24 hours
Quail: 1 hour
Capon or large chicken breasts: 2 hours
4- to 6-ounce portions of fish: 1 hour
Pork loin on the bone: 12 hours
Pork leg: 48 hours
Whole 15-pound turkey: 24 hours
1 gallon fresh cold water
1 cup kosher or sea salt
1/2 cup sugar [granulated or light brown]
1 head garlic, smashed
1 large orange, cut in half
1 lemon, cut in half length-wise
4 dried red chiles, crushed
6 sprigs fresh thyme
6 bay leaves, broken up
1/2 cup fresh Italian flat-leaf parsley, chopped
Method
Heat the water, add all the ingredients, and stir until the salt and sugar are dissolved.
Remove from heat, bring to room temperature. Chill before using.
Wet Brining Times [Refrigerated]:
Whole roasting chicken: 24 hours
Quail: 1 hour
Capon or large chicken breasts: 2 hours
4- to 6-ounce portions of fish: 1 hour
Pork loin on the bone: 12 hours
Pork leg: 48 hours
Whole 15-pound turkey: 24 hours