Master Brine Recipe for Meats

  • Prep Time: 48 hrs
  • Total Time: 48 hrs 15 mins
  • Yield: 1recipe
  • About This Recipe

    “Soak for 48 hours before using-it will help produce the juicyyyyyy-est meat you have ever made!”

    Ingredients

  • 10clovesgarlic, minced
  • 3quartswater
  • 1/2 cupkosher salt
  • 1/4 cupblack peppercorns, plus
  • 2teaspoonsblack peppercorns
  • 1/4 cupsugar, plus
  • 2teaspoonssugar
  • 1 1/2 teaspoonsdried thyme
  • 1teaspoonwhole allspice
  • 1bay leaf
  • Directions

  • Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 15 minutes.
  • Allow to cool completely before using.
  • Large heavy duty sealable plastic bags work the best.
  • Reviews

  • “Shortly after Di posted this Brine recipe I used it on a buffalo roast and it did wonders in making it juicy and tender.Last night I bbq’d a half turkey that had been in my freezer since Christmas. I used this brine and marinated the bird for 28 hours – everyone agreed that they had never tasted a moister, better bird. Thank-you again Di you have made a believer out of me!”

  • “I used this recipe to brine my Thanksgiving Turkey and I just wanted to say that it is the only way that I will be roasting my birds from now on. I followed your instructions to the letter only I had a 20lb bird so I did double the brine. This was absolutely the most flavorful, juiciest bird that ever graced my kitchen. I let it rest 30 minutes before carving and it sliced like a dream. Thank you Di! And I apoligize as I thought I had already reviewed!”

  • “Kept forgetting to rate this, Excellent!I couldnt make a roast unless it was a pot roast to have it turn out tender.This recipe made the perfect beef roast, I plan on trying it with lots of other meats.”

  • “Found this a little late to marinate the full 48 hours, it would have been more like 26.I used it for a 4kg turkey and I’m telling you, it was the most tender turkey I’ve ever made, sure glad I found it.Thanks Di.=)”

  • “I also did a turkey,and also only marinated for about 27 or 28 hours and let me just say ‘Wow.’It was very juicy and mooist.I can’t wait to try this on other cuts of meat.It was wonderful.”

  • “Great idea – First time I brined a turkey before deep frying.Thanks DianaYou made a believer out of meI liked it so much I made another one a week after and to experiment I added a cup of soy sauce, just because I like the taste. It turned out great also.Thank you again, Helga”

  • “Well, Everyone is right. This was so delicious. Our turkey came out the most juicy that I have ever seen before. This is a keeper and I am going to use it all of the time. Thank you so much for this great recipe. “

  • “FABULOUS!!!!!This recipe is incredible!!I’ve used it twice now, once for a pork roast, and again for a turkey!!The meats were VERY moist and tender and oh, the flavor it imparts!!You HAVE to try this one…you’ll be hooked!!”

  • “My kids said this stunk, but I thought it smelled GREAT, and the meat was EXCELLENT!!And I had 20 lbs. of it, so it was an act of faith!!!I served 20 lbs. boneless pork loin roast that I brined on Christmas Day to 30 people, and they LOVED it!!!Great recipe!!”

  • “5 Stars for Excellent!!Truthfully, I have never used a brine before, but after trying this one, I am very pleased with the results.I followed the recipe with only one exception.I didn’t have any allspice, so I substituted with sage.We brined a 10 lb. turkey for 24 hours and then smoked it whole on our grill. (I only stumbled upon the brine recipes here at ‘zaar, early Christmas Eve morning, so I was a little worried about not soaking it for the full 48 hours.) Not a problem!!We smoke turkeys alot and this one was by far the best ever!Very moist, tender and really flavorful!I can’t wait to try this brine using a brisket. “

  • “I am a new believer, we did this for Thanksgiving (sorry the review is so late).We will never go back to non brining again, this was wonderful!Thanks so much.”

  • “Thanks for coming to my aid the other night and suggesting I prepare my roast chicken this way rather then my boring usual.Pulled it out of the brine, patted her dry, rub her down with some olive oil, salt and pepper, and various dried herbs, filled the cavity with a lemon then trussed her up.Roasted on a bed of thick onion slices, the last 30 minutes of baking I threw in some potatoes (regular and sweet).AWESOME!!! My guests raved.White meat has never been so moist or tender.YOU ROCK!Thanks again. ;)”

  • “Made the Thanksgiving turkey with this brine and it got 5 stars from Hubbie!!! And he practically NEVER rates anything that high. I will be brining the turkey every year from now on. Thankyou for the recipe, Diana!”

  • “I did a big chicken for the full 48 hours, and damned if it wasn’t the best chicken I’ve ever eaten! All present were impressed. Several requested recipes. Fun was had by one and all. Thanks, Diana!”

  • “Just did a small chicken tonight, boy was it ever good, can’t wait to do more with this brine!!! Thank you, Lisa”

  • “Excellent recipe.I soaked a turkey in it for40 hours and it was extremely moist.I used a large kitchen garbage bag and put it in my vegetable crisper which I took off it’s track and turned it every 12 hours. Brining rocks! I am a true brine convert.Thanks Di for another great recipe.”

  • “This recipe made my buffalo hanger steaks absolutely delicious. I marinated them for only about 8 hours, but since they were thin, it worked really well.Not only were they very tender, but the taste was wonderful.Thanks,Diana.”

  • “This made the best turkey we have ever eaten!!!We will never cook another turkey any other way.The next thing I’m going to try this way is a venison neck roast. (I will let you know how it turns out.)”

  • “I used this brine on moose steaks – twice!I alsogave it to the friend that gave me the moose meatfor her to try.She asked for it after my husbandraved about it at work.”

  • “I had reviewed this and gave it 4 stars because the eye of round wasn’t as tender as I had hoped, even though the flavor was great.I tried it again with a 6-lb. beef filet of tenderloin, amazing!!!The meat was extremely tender that you can cut it with a plastic fork.I served it with Martha Stewart’s Bernaise Sauce this weekend for my husband’s birthday party for 50 people as part of a huge buffet menu.This was the first thing to disappear!My guests couldn’t believe how tender the meat was!Thank you so much for sharing this recipe and I will definitely be trying this on other types of meats!”

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