Wined and Brined Poultry

Name: Wined and Brined Poultry
Cuisine: American
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

By Tess Geer
@dmsgrl

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 vote5

Comments:

1 Comment

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
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How to Make Wined and Brined Poultry

Step-by-Step

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.

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