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.
Ingredients
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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
- 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.
- Remove from heat and allow to cool completely. Add white wine.
- 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.
- Remove poultry from brine, rinse and pat dry. Prepare poultry as desired.
