All-Purpose Brine

It took me years before finally deciding to brine meat. Honestly, I have no idea why because it is a great way to have consistent flavor every dish. Brining poultry is wonderful because you’re almost always guaranteed a juicy, flavorful bird! My favorite chicken dish to brine is Applewood Spring Chicken! I like to keep it simple with just a handful of ingredients (all can be stored dry for use year-round).

When it comes to brine, it’s important to use kosher salt. Using iodized salt will translate a metallic flavor to your food which is never ideal. Juniper berries have never been common in our kitchen growing up, but I love the sharp, pine flavor it adds to brine. Pair it with the minty bay leaves and savory salt and it’s a match made in heaven. I like to purchase juniper berries and bay leaves in bulk since they can get very pricey in the seasonings section of your grocery store. If you don’t have them in bulk locally, they can be purchased online at a good price.

Variations

After you’ve made yourself comfortable with brining meats, it’s fun to try different variations. When brining pork chops, I like to include fresh rosemary sprigs. This results in a balsamic, woody flavor that pairs perfectly with pork. For turkey, add some apple cider, substitute sugar for brown sugar and throw in orange slices. Turkey needs a little extra help with flavor and the cider and oranges warm it up for the fall!

Storage

You can make this brine ahead of time and it will keep in the fridge for up to two weeks. You can also cut the water in half and freeze a concentrate. Just remember at add one part water to the brine when you thaw it and to always make sure it’s cool or room temperate before using.