wined and brined poultry
(1 rating)
Using white wine in your brine will give you a very moist and flavorful turkey or chicken without any vinegar taste. You will love the results! I use this brine for whole turkeys & chickens , turkey breasts and chicken pieces. It's great for boneless skinless chicken breasts and turkey tenderloins because the low fat content in these cuts makes them prone to dryness.
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(1 rating)
method
Stove Top
Ingredients For wined and brined poultry
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10 cwater
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6bay leaves
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1 cchopped onion
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1 ckosher salt
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2 Tbspminced garlic
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1 Tbspblack peppercorns
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1 cbrown sugar, firmly packed
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2lemons
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1 bottledry white wine
How To Make wined and brined poultry
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1Combine all ingredients except the wine in a large stock pot. Bring to a boil. Halve lemons and squeeze juice into brine then add the lemon halves. Boil for ten minutes.
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2Remove from heat and allow to cool completely. Add white wine.
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3Rinse and pat dry poultry. Immerse in brine and refrigerate for 24-48 hours. Make sure poultry is completely immersed by placing a plate on top if necessary.
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4Remove poultry from brine, rinse and pat dry. Prepare poultry as desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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