This brine recipe is a flavorful twist on the classic, perfect for enhancing the taste and tenderness of your meats and poultry.
Combine all the ingredients for the brine in a saucepan.
Stir gently to ensure the sugar and salt dissolve evenly.
Bring the mixture to a boil, stirring occasionally.
Boiling helps to extract the flavors from the herbs and spices.
Remove the saucepan from heat and let the brine cool completely.
Cooling the brine prevents cooking the meat when added.
Place your meat or poultry in a food-safe plastic bag inside a container for support.
Ensure the bag is sturdy to avoid leaks.
Pour the cooled brine over the meat, ensuring it is fully submerged.
Squeeze out as much air as possible before sealing the bag.
Refrigerate the meat in the brine for the recommended time based on its type and size.
Turn the bag occasionally to ensure even brining.
Discard the brine and pat the meat dry before cooking.
Drying the meat helps achieve a better sear or roast.
Cook the meat as desired, such as roasting or grilling.
Use a meat thermometer to ensure proper doneness.
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