No worries, today is not a Science lesson, but I want you to understand the full benefits and differences between brining and marinades. So, why brine? Today we have a visual crash course. I’m allowing the charts to tell the story because they are thorough and all inclusive. So make room on your frig for some new cooking art!
Basic Brine Recipe
In a large stock pot or small, clean cooler, combine 2/3 cup kosher salt; 2/3 cup firmly packed dark-brown sugar; 1 cup hot water; 3 cups cold water; 1 onion, halved and thinly sliced; 2 cloves garlic, slightly crushed; 1 jalapeno, sliced; and 12 whole black peppercorns. Add enough water to cover turkey by 1 inch. Cover and refrigerate overnight but not longer than 8 hours. Dry turkey inside and out, including cavities, and proceed with your favorite cooking method.
People will ask for your recipes time and time again after you serve them your “brined.” Marinades and brines offer an impact and tremendous flavor experiences so let’s get prepared!