In its simplest form, brine is a solution of salt in water. But generally for brining chicken, turkey and other poultry, we add sugar and also a few simple spices.
When you add your poultry to the brine solution, the liquid should be icy. Room temperature brine can be a food safety hazard.
Combine the water, salt, sugar, peppercorns and allspice in a large stockpot. Stir to dissolve the salt and sugar.Bring to a boil, then remove from heat. Allow the brine to cool completely.
Add the ice, and then immerse the turkey breast or whatever item you are brining. Weight it down if necessary.
Transfer to a refrigerator for eight hours or overnight.
When you're ready to roast, remove the turkey breast and rinse it thoroughly. YOu can pour out the brine solution at this point.Makes 1? gallons (after adding the ice) of brine.
