Chez Panisse Brine for Pork Chicken and Turkey
Transform your roasts and cuts into show-stopping meals with the classic Chez Panisse Brine for Pork, Chicken, and Turkey. This recipe combines the perfect balance of kosher salt and sugar with aromatic herbs like thyme, rosemary, and smashed garlic for a brine that tenderizes and infuses every bite with deep, savory flavor. A touch of juniper berries, black peppercorns, and lemon slices adds complexity, while bay leaves round out the profile with subtle earthiness. Whether you're preparing a whole turkey or a simple chicken breast, this brine ensures succulent, flavorful meat every time. With easy preparation and customizable brine times, this culinary staple is your secret weapon for unforgettable meals.
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Recipe Information
Ingredients
- 16 cups Water
- 1.5 cups Kosher salt
- 1 cup Sugar
- 4 pieces Bay leaves
- 1 bunch Fresh thyme
- 1 bunch Fresh rosemary
- 6 pieces Garlic cloves, smashed
- 2 tablespoons Black peppercorns
- 1 tablespoon Juniper berries (optional)
- 1 piece Lemon, sliced
- 4 cups Ice cubes
Instructions
In a large stockpot, combine 8 cups of water, kosher salt, and sugar. Stir the mixture over medium heat until the salt and sugar are fully dissolved. This typically takes about 5–7 minutes.
Once dissolved, add the bay leaves, fresh thyme, rosemary, smashed garlic cloves, black peppercorns, and juniper berries (if using) to the pot.
Bring the mixture to a gentle simmer to release the flavors of the spices and herbs, then remove from heat.
Carefully stir in the remaining 8 cups of cold water to cool the brine mixture slightly.
Add the sliced lemon and 4 cups of ice cubes to bring the brine to room temperature or cooler. This step is crucial, as you don’t want to add raw meat to a warm brine.
Ensure the brine is completely cool before using. Submerge your pork, chicken, or turkey in a large container or brining bag, ensuring it is fully covered by the brine.
Refrigerate the meat in the brine. Brine times vary: 4–6 hours for chicken pieces, 12–24 hours for a whole chicken, 12–24 hours for pork chops or tenderloin, and 24–48 hours for a whole turkey.
After brining, remove the meat and rinse it thoroughly under cold water to remove excess salt. Pat the meat dry with paper towels before cooking as desired. Discard the used brine.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 161228 mg | 7010% | |
| Total Carbohydrate | 246.8 g | 90% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 202.3 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 702 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
