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wined and brined poultry

(1 rating)
dmsgrl avatar
Recipe by
Tess Geer
@dmsgrl
Westerville, OH

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.

►
(1 rating)
method Stove Top

Ingredients For wined and brined poultry

  • 10 c
    water
  • 6
    bay leaves
  • 1 c
    chopped onion
  • 1 c
    kosher salt
  • 2 Tbsp
    minced garlic
  • 1 Tbsp
    black peppercorns
  • 1 c
    brown sugar, firmly packed
  • 2
    lemons
  • 1 bottle
    dry white wine

How To Make wined and brined poultry

  • 1
    Combine 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.
  • 2
    Remove from heat and allow to cool completely. Add white wine.
  • 3
    Rinse 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.
  • 4
    Remove poultry from brine, rinse and pat dry. Prepare poultry as desired.
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