Executive chef Christian Watson of Carter's Kitchen in Mount Pleasant says this brine mix is good for all types of fowl such as turkey, chicken or quail, for example, as well a pork loin. Brining lean meats before cooking boosts their moisture and succulence after roasting.
The recipe is for a larger piece of meat such as a turkey or pork loin. The amounts of water, salt and herbs may be adjusted to suit a smaller cut, but make sure you have enough brine to fully submerge the meat.
A 4-quart stockpot, filled 3/4 full with hot water
A generous cup of kosher salt
1/2 to 3/4 cup chopped garlic
A bunch of fresh thyme
Whisk salt into the water until dissolved. Add the garlic and thyme and cook over low heat for 10 minutes. Chill the brine before submerging meat.
Notice about comments:
The Post and Courier is pleased to offer readers the enhanced ability to comment on stories. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We ask that you refrain from profanity, hate speech, personal comments and remarks that are off point.