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    Recipe for a brine for soaking a roast?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Recipe for a brine for soaking a roast?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe for a brine for soaking a roast?),it will help you,my kids.



Answers:
We use this brine recipe every thanksgiving:

Water (depends how big the bird is or for you,the roast)
2 cups sherry
2 cups rock or sea salt (organic markets have them). Not morton's table salt
1/4 cup brown sugar
1 whole garlic, crushed

Put the roast in a big pot. Add the sherry, salt, sugar, garlic. Fill water til it barely covers the roast. Chill for 12-24 hours. (do it before going to bed works)

When roasting, remember that if it takes 3 hours, allow less time...say 2 1/2 hours. The brining cuts the cooking time.

If you don't have a pot big enough, use a garbage bag (hey! its clean) and triple bag it. Every few hours rotate the bag so all sides are covered. It still works if you go to bed, wake up early, rotate the bag, then 3 hours later rotate again.

The salt/sherry (or any wine will do) and the sugar compliments each other.

Other Answers:
brine is just strong salt water... so if you need a brine, simply mix some warm water with a ton of salt (most people prefer kosher) and soak away!

a mixture of extra virgin olive oil, italisn seasoning and a bit of garlic. remember. a brine is>------------------------------...

INGREDIENTS:
2 cups apple cider vinegar
1 cup salt
1 cup brown sugar
1 tablespoon whole black peppercorns
1 tablespoon mustard powder
1 tray ice cubes
2 pounds boneless pork chops



DIRECTIONS:
Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.
Source(s):
http://pork.allrecipes.com/az/91484.asp Here`s two recipes. The second one is good for poultry , pork and beef.

Good Eats Roast Turkey Recipe courtesy Alton Brown



Recipe Summary
Yield: 10 to 12 servings
User Rating:




1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.




Episode#: EASP01

Brine for Pork, Chicken, and Turkey



Leave it to Alice Waters and her crew at Chez Panisse to come up with a recipe that's so simple and so brilliant it brings out the best in chicken, pork, or turkey. They've created a brine with sugar, salt, and just a few seasonings that infuse loads of flavor into the meats. In fact, she used this brine on her Thanksgiving turkey and reports that it was marvelous.

To test how well the brine worked, I cooked two chickens side by side. One had been soaked in the brine for 24 hours, the other was simply roasted. Both cavities were filled with Italian parsley, preserved lemons, and onions, and cooked in a 400-degree oven.

The difference was remarkable. While the regular roasted chicken had a deeper, richer skin color, the brined chicken was plump and juicy, albeit a little anemic in color. But the flavor was amazing and it was the moistest chicken I can ever remember eating. The next day I warmed the leftovers and the regular chicken was even drier and had that typical day-old taste, but the brined chicken still tasted moist and fresh.

To achieve the browned skin you'll have to leave the chicken in the oven a little longer, but the meat will still be moist. We also tried a pork roast, brined for three days, and it came out fabulous, too. The leftovers were particularly good for sandwiches the next day.

The recipe makes enough brine for a large turkey. If brining only one chicken or a pork roast, cut the recipe in half.


2-1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, or 4 tablespoons dried
1 whole head of garlic, peeled
5 whole allspice berries, crushed
4 juniper berries, crushed




Place the water in a large pot that can easily hold the liquid and the meat you intend to brine.

Add all the ingredients and stir for a minute or so until the sugar and salt dissolve.

Refrigerate poultry in the brine for 24 hours; pork for 3 days. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.

To cook chicken:
Stuff the cavity with onions, lemon wedges, and herbs such as thyme, parsley, and rosemary. Rub the skin with oil to help browning. Sprinkle with fresh ground pepper. (Salt isn't needed because of the brine.) Cook uncovered in a 400-degree oven until done, about 1 hour and 15 minutes for a 3-1/2 to 4-pound chicken.

To cook turkey:
Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper. Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees.

To cook a boneless pork roast:
Sprinkle the roast with pepper and herbs such as sage, thyme, or tarragon, if desired. Roast uncovered in a 400-degree oven for about 12 to 15 minutes per pound or until the internal temperature reaches 150 to 160 degrees.



Secrets of Success:
The brine. The brine infuses flavor into pork, chicken, and turkey and makes the meat tender and succulent.

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