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The rule to follow is to use a cup of table salt or 1
1
⁄2 cups
kosher salt for every gallon of water.
Or, for smaller cuts of meat,
1
⁄2 cup kosher salt for every
quart of water.
Simply mix salt and water together. Place item to be
brined in a non-reactive container or sealable plastic bag
large enough to completely immerse the meat. Pour in
the brine, cover, and refrigerate.
The amount of time needed to brine depends on how big
the roast is. Following is a simple guideline:
Whole chicken 3–8 hours
Chicken parts 1–2 hours
Whole turkey 12–24 hours
Turkey breast 4–6 hours
Game hens 1–2 hours
Pork chops 2–6 hours
Pork tenderloin 2–6 hours
Pork loin 24 hours
It is important to thoroughly rinse and dry the meat once
you remove it from the brine, so when it roasts it will be
juicy, not salty.
FINISHED COOKING TEMPERATURES
Always check internal temperature using an instant-read
thermometer.
Rare
Bright red
center, lighter
pink to outside
130°F
Medium
Light pink center,
brown to outside
160°F
Well Done
Brown consistently
throughout
170°F+