Wined and Brined Poultry
By
Tess Geer
@dmsgrl
1
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.
Rating:
★★★★★ 1 vote
Method:
Stove Top
Ingredients
- 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
- 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.
- 2Remove from heat and allow to cool completely. Add white wine.
- 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.
- 4Remove poultry from brine, rinse and pat dry. Prepare poultry as desired.
