- 1 cup salt
- 1/2 cup light brown sugar
- 2 quarts apple juice
- 1/2 gallon water
- 2 onions, cut into large pieces
- 2 apples, cut into large pieces
- 10 peppercorns
- 2 bay leaves
Combine all ingredients in a pot. Bring to a boil. Remove from heat and let cool before pouring on meat.
Brining time guide:
- 4-to-6-pound chicken, whole: 12 hours
- Chicken breast: 4 hours
- Pork loin: 12 hours
- Turkey: 24-36 hours, depending on size
After brining, cook the meat as you please. The brine will guarantee that your meat is very moist and more flavorful. I recommend brining every fowl before cooking. You can change the brine to match the type of recipe you are making (e.g., add soy sauce and chilis for an Asian bird). The most important thing is to keep the salt and sugar.
Excerpted from Everyday Asian by Patricia Yeo. © 2005 St. Martin's Press.