When it comes to cooking, few things can elevate the flavor and moisture of your dish like a good brine. And who better to turn to for expert advice than celebrity chef Alton Brown? With his no-nonsense approach to cooking and emphasis on using quality ingredients, Alton’s brine recipes are the perfect solution for anyone looking to take their meals to the next level. Whether you’re planning a special occasion or just want to add some excitement to your weeknight dinners, these 20 flavorful Alton Brown brine recipes have got you covered.
From classic turkey and pork chops to more adventurous options like venison and quail, this collection has something for every taste and cooking style. And the best part? These brines are incredibly easy to make – just mix together your ingredients, submerge your meat (or veggies!), and let the magic happen. So why wait? Dive into these delicious recipes and discover the power of brining for yourself.
Alton Brown’s Classic Turkey Brine
This brine recipe is a game-changer for any turkey cookout. With its simple, yet flavorful combination of spices and herbs, you’ll be impressing your guests with juicy, tender meat in no time.
Ingredients:
– 1 gallon water
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1/4 cup apple cider vinegar
– 2 tablespoons black peppercorns
– 2 tablespoons coriander seeds
– 2 sprigs fresh thyme
– 2 sprigs fresh rosemary
Instructions:
1. In a large pot, combine the water, kosher salt, brown sugar, and apple cider vinegar. Heat until the salt and sugar dissolve.
2. Add the black peppercorns, coriander seeds, thyme, and rosemary to the brine solution.
3. Remove from heat and let cool to room temperature.
4. Submerge your turkey in the cooled brine, making sure it’s fully covered.
5. Refrigerate for at least 24 hours or up to 48 hours.
Cooking Time:
– Allow the brined turkey to come to room temperature before roasting.
Note: For a more intense flavor, increase the brining time. Always follow safe food handling practices when handling and cooking your turkey.
Spicy Honey Brined Chicken
This recipe combines the sweetness of honey with a spicy kick from hot sauce to create a mouthwatering brine that tenderizes and flavors chicken breasts. Perfect for a quick weeknight dinner or a weekend BBQ.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup honey
– 1/2 cup hot sauce (such as Frank’s RedHot)
– 1 gallon water
– 1/4 cup kosher salt
– 2 tbsp black peppercorns
Instructions:
1. In a large bowl, whisk together honey, hot sauce, and water until well combined.
2. Add kosher salt and black peppercorns to the mixture; stir until dissolved.
3. Place chicken breasts in a large ziplock bag or shallow dish; pour brine over them.
4. Seal bag or cover with plastic wrap; refrigerate for at least 2 hours or overnight.
5. Preheat oven to 375°F (190°C).
6. Remove chicken from brine, pat dry with paper towels.
7. Bake chicken for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Apple Cider Brined Pork Chops
Elevate your pork chops game with this Apple Cider Brined recipe, where the sweetness of apples pairs perfectly with the savory flavor of pork. This method results in tender, juicy chops with a rich flavor profile.
Ingredients:
– 4 pork chops (1-1.5 inches thick)
– 1 cup apple cider
– 1/2 cup water
– 1/4 cup brown sugar
– 2 tbsp salt
– 1 tsp black pepper
– 2 tbsp olive oil
Instructions:
1. In a large bowl, whisk together apple cider, water, brown sugar, salt, and black pepper until dissolved.
2. Add the pork chops to the brine solution, ensuring they are fully submerged. Cover with plastic wrap or a lid.
3. Refrigerate for at least 4 hours or overnight (8-12 hours).
4. Preheat oven to 400°F (200°C). Remove pork chops from the brine and pat dry with paper towels.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side, or until browned.
6. Transfer the skillet to the preheated oven and cook for 15-20 minutes, or until cooked through.
Cooking Time: 4-5 hours (brining) + 20 minutes (cooking)
Garlic Herb Brined Roast Beef
Elevate your roast beef game with this mouthwatering garlic herb brine recipe. By marinating the roast in a mixture of aromatic herbs and spices, you’ll achieve tender, juicy meat with an explosion of flavor.
Ingredients:
– 3-4 pound prime rib or roast beef
– 1/2 cup kosher salt
– 1/4 cup brown sugar
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh thyme
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together salt, brown sugar, garlic, rosemary, and thyme.
3. Add the roast beef to the brine mixture, making sure it’s fully coated.
4. Seal the bowl with plastic wrap or place in a large ziplock bag.
5. Refrigerate for at least 2 hours or overnight (8-12 hours).
6. Remove from brine and pat dry with paper towels.
7. Roast beef in the preheated oven for about 20 minutes per pound, or until it reaches your desired level of doneness.
Cooking Time: Approximately 1 hour 15 minutes to 2 hours 30 minutes, depending on roast size and level of doneness.
Maple Bourbon Brined Salmon
Elevate your salmon game with this sweet and savory brining process, infused with the rich flavors of maple syrup and bourbon.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 cup maple syrup
– 1/2 cup bourbon whiskey
– 1/4 cup kosher salt
– 1/4 cup brown sugar
– 2 tbsp black pepper
– 2 tbsp pink peppercorns
Instructions:
1. In a large bowl, combine maple syrup, bourbon, kosher salt, brown sugar, black pepper, and pink peppercorns. Whisk until dissolved.
2. Place the salmon fillets in the brine solution, making sure they are fully covered.
3. Refrigerate for at least 2 hours or overnight (up to 12 hours).
4. Preheat oven to 400°F (200°C). Remove salmon from brine and pat dry with paper towels.
5. Bake the salmon for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Citrus Brined Grilled Shrimp
Brighten up your dinner table with this refreshing twist on traditional grilled shrimp. This citrusy brine brings out the natural sweetness of the shrimp, perfect for a summer evening.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed orange juice
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, whisk together orange and lemon juices, garlic, salt, and pepper.
2. Add the shrimp to the brine, making sure they are fully covered.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat grill to medium-high heat. Remove shrimp from brine, allowing excess liquid to drip off.
5. Brush both sides of the shrimp with olive oil. Grill for 2-3 minutes per side, or until pink and cooked through.
Cooking Time: 6-8 minutes total
Smoky Brined Ribs
Get ready to fall in love with the tender, flavorful, and juicy ribs that come out of this recipe. This method uses a combination of brining, smoking, and slow-cooking to achieve unparalleled rib perfection.
Ingredients:
– 2 racks of pork ribs (about 4 pounds total)
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1/4 cup smoked paprika
– 2 tablespoons black pepper
– 2 tablespoons garlic powder
– 2 cups buttermilk
– 1/4 cup liquid smoke
Instructions:
1. In a large container, combine kosher salt, brown sugar, smoked paprika, black pepper, and garlic powder.
2. Add the ribs to the mixture and toss until they are evenly coated.
3. Cover the container and refrigerate for at least 24 hours or up to 48 hours.
4. Preheat smoker to 225°F (110°C).
5. Remove the ribs from the brine and pat dry with paper towels.
6. Place the ribs in the smoker, bone-side down.
7. Smoke for 4-5 hours, or until they reach an internal temperature of 160°F (71°C).
8. Brush with liquid smoke during the last 30 minutes of cooking.
Cooking Time: 4-5 hours
Rosemary Brined Lamb Chops
Elevate your lamb chops with a flavorful brine infused with the herbaceous essence of rosemary. Perfect for special occasions or a cozy dinner at home.
Ingredients:
– 1 pound lamb chops
– 1 cup kosher salt
– 1/2 cup brown sugar
– 2 cups water
– 1/4 cup chopped fresh rosemary
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine kosher salt, brown sugar, and water to create the brine.
2. Stir in chopped rosemary and olive oil until well combined.
3. Submerge lamb chops in the brine, making sure they are fully covered.
4. Refrigerate for at least 2 hours or overnight (up to 24 hours).
5. Preheat grill or grill pan to medium-high heat.
6. Remove lamb chops from brine and pat dry with paper towels.
7. Cook lamb chops for 3-4 minutes per side, or until desired level of doneness is reached.
Cooking Time: 10-12 minutes total
Brown Sugar Brined Cornish Hens
Elevate your holiday gathering with this unique and flavorful recipe that combines the sweetness of brown sugar with the savory goodness of a perfectly brined bird. The result is a tender, juicy, and aromatic dish that’s sure to impress.
Ingredients:
– 4-6 Cornish hens (3-4 lbs each)
– 1 cup brown sugar
– 1 cup kosher salt
– 2 cups water
– 1 cup apple cider vinegar
– 2 tbsp black peppercorns
– 2 tbsp coriander seeds
Instructions:
1. In a large bowl, combine brown sugar, kosher salt, and 2 cups of water to create the brine.
2. Add apple cider vinegar, black peppercorns, and coriander seeds to the brine and stir until dissolved.
3. Submerge Cornish hens in the brine, cover with plastic wrap or a lid, and refrigerate for at least 24 hours or up to 48 hours.
4. Preheat oven to 375°F (190°C).
5. Remove hens from brine, pat dry with paper towels, and roast for 45-50 minutes or until cooked through.
Cooking Time: 45-50 minutes
Juniper Berry Brined Venison
Elevate your game meats with this bold and aromatic brining process, infused with the earthy flavor of juniper berries.
Ingredients:
– 2 lbs venison steaks or roasts
– 1 cup kosher salt
– 1/4 cup brown sugar
– 1/4 cup juniper berries, crushed
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 2 tbsp olive oil
Instructions:
1. In a large bowl, combine kosher salt, brown sugar, and crushed juniper berries.
2. Add the venison to the brine mixture, making sure it’s fully coated.
3. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 24 hours or up to 48 hours.
4. Preheat oven to 300°F (150°C).
5. Remove the venison from the brine, pat dry with paper towels.
6. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the venison until browned on all sides.
7. Finish cooking the venison in the preheated oven for 15-20 minutes or until cooked to desired doneness.
Cooking Time: 30-40 minutes
Peppercorn Brined Duck Breast
Elevate your dinner game with this flavorful and tender peppercorn brined duck breast recipe, perfect for special occasions or a weeknight treat.
Ingredients:
– 4 duck breasts (6 oz each)
– 1 cup peppercorn brine (see below)
– 1/4 cup kosher salt
– 2 tbsp black pepper
– 2 tbsp brown sugar
Peppercorn Brine:
– 1 cup water
– 1/2 cup white vinegar
– 1/4 cup granulated sugar
– 1 tsp whole black peppercorns
– 1 tsp whole green peppercorns
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine peppercorn brine ingredients and whisk until sugar dissolves.
3. Add duck breasts to the brine and refrigerate for at least 2 hours or overnight.
4. Remove duck from brine, pat dry with paper towels.
5. Season with kosher salt and black pepper.
6. Roast duck in a hot oven (400°F/200°C) for 15-20 minutes or until cooked to desired doneness.
Cooking Time: 15-20 minutes
Soy Ginger Brined Tofu
Elevate your tofu game with this simple and flavorful brining recipe, infused with the savory goodness of soy sauce and the warmth of ginger.
Ingredients:
– 1 block of extra-firm tofu (14 oz), drained and cut into desired shape
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons maple syrup
– 2 inches piece of fresh ginger, peeled and sliced thinly
– 1 tablespoon sesame oil
– 1 teaspoon black pepper
Instructions:
1. In a large bowl or container, whisk together soy sauce, rice vinegar, maple syrup, and sesame oil.
2. Add the sliced ginger to the brine mixture.
3. Place the tofu in the brine mixture, making sure it’s fully submerged.
4. Cover the container with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight (8-12 hours).
5. Before serving, remove the tofu from the brine and pat dry with paper towels.
Cooking Time: None, as this is a marinating recipe. Serve chilled or at room temperature.
Lemon Thyme Brined Whole Fish
Brighten up your dinner table with this refreshing and flavorful lemon thyme brined whole fish recipe. With a zesty citrus kick and the subtle sweetness of thyme, this dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 whole fish (such as trout, salmon, or sea bass), scaled and gutted
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 4 sprigs of fresh thyme
– 2 lemons, sliced
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together salt, sugar, and lemon juice until dissolved.
3. Add olive oil, thyme, and sliced lemons to the brine mixture.
4. Place the fish in a large zip-top plastic bag or a non-reactive container with a lid. Pour the brine mixture over the fish, making sure it’s fully covered.
5. Refrigerate for at least 2 hours or overnight (8-12 hours).
6. Remove the fish from the brine and pat dry with paper towels.
7. Place the fish on a baking sheet lined with parchment paper and bake for 15-20 minutes per pound, or until cooked through.
Cooking Time: 30-45 minutes
Cajun Spiced Brined Catfish
This recipe combines the tenderizing power of brining with the bold flavors of Cajun spices to create a mouthwatering catfish dish. Perfect for a weeknight dinner or a special occasion, this recipe is sure to please.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup buttermilk
– 1/2 cup kosher salt
– 1/4 cup brown sugar
– 2 tbsp Cajun seasoning blend
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/4 cup chopped fresh parsley
Instructions:
1. In a large bowl, whisk together buttermilk, kosher salt, brown sugar, Cajun seasoning blend, paprika, garlic powder, and onion powder.
2. Add the catfish fillets to the brine mixture, making sure they are fully submerged.
3. Refrigerate for at least 2 hours or overnight (8-12 hours).
4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. Remove catfish from brine and pat dry with paper towels. Place on prepared baking sheet.
6. Sprinkle chopped parsley over the top of each fillet.
7. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Molasses Brined Ham
Transform your holiday ham game with this sweet and savory molasses brine recipe. The combination of rich molasses, brown sugar, and spices creates a deep, caramel-like flavor that will impress your guests.
Ingredients:
– 1 (5-6 pound) bone-in ham
– 1 cup brown sugar
– 1/2 cup blackstrap molasses
– 1/4 cup kosher salt
– 1/4 cup apple cider vinegar
– 2 cloves garlic, minced
– 1 tsp ground mustard
– 1 tsp ground cinnamon
Instructions:
1. In a large container, combine brown sugar, molasses, kosher salt, apple cider vinegar, garlic, mustard, and cinnamon.
2. Stir until the sugar dissolves, then add the ham.
3. Cover the container and refrigerate for at least 4 days or up to 7 days.
4. Preheat oven to 325°F (165°C).
5. Remove the ham from the brine, pat dry with paper towels, and place in a roasting pan.
6. Roast for 15 minutes per pound, or until the internal temperature reaches 140°F (60°C).
7. Let rest for 10-15 minutes before slicing and serving.
Cooking Time: 3-4 hours
Herbed Brined Turkey Breast
Elevate your turkey game with this aromatic brine recipe, featuring a blend of fresh herbs and spices that will leave your turkey breast juicy and flavorful.
Ingredients:
– 1 (2-3 pound) turkey breast
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1 gallon water
– 1/4 cup chopped fresh thyme
– 2 tablespoons chopped fresh rosemary
– 2 cloves garlic, minced
– 1 tablespoon black pepper
Instructions:
1. In a large bowl, combine kosher salt, brown sugar, and 1 gallon of water to create the brine. Stir until dissolved.
2. Add chopped thyme, rosemary, garlic, and black pepper to the brine mixture. Stir well.
3. Submerge turkey breast in the brine, making sure it’s fully covered. Cover bowl with plastic wrap or a lid.
4. Refrigerate for 24 hours or overnight.
5. Preheat oven to 375°F (190°C).
6. Remove turkey from brine and pat dry with paper towels.
7. Roast turkey breast in the preheated oven for about 1 hour, or until it reaches an internal temperature of 165°F (74°C).
Cooking Time: 24 hours (brining) + 1 hour (roasting)
Chili Lime Brined Chicken Wings
Elevate your snack game with these tender and flavorful chicken wings, infused with the boldness of chili peppers and the brightness of lime.
Ingredients:
– 2 lbs chicken wings
– 1 cup buttermilk
– 1/4 cup freshly squeezed lime juice
– 2 tbsp chili powder
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup honey
Instructions:
1. In a large bowl, whisk together buttermilk, lime juice, chili powder, garlic powder, salt, and black pepper.
2. Add the chicken wings to the brine mixture and refrigerate for at least 2 hours or overnight.
3. Preheat oven to 400°F (200°C).
4. Remove the wings from the brine and place them on a baking sheet lined with parchment paper.
5. Drizzle honey evenly over the wings.
6. Bake for 25-30 minutes, or until cooked through and caramelized.
Cooking Time: 25-30 minutes
Mustard Seed Brined Pork Tenderloin
This recipe elevates pork tenderloin to new heights by infusing it with a tangy and aromatic flavor profile, perfect for special occasions or everyday meals.
Ingredients:
– 1 (6-8 oz) pork tenderloin
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1/4 cup mustard seeds
– 2 tbsp coriander seeds
– 2 tbsp black peppercorns
– 2 cups water
– 1/4 cup white vinegar
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine kosher salt, brown sugar, mustard seeds, coriander seeds, and black peppercorns.
3. Add the pork tenderloin to the brine mixture, making sure it’s fully submerged. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Remove the pork from the brine and pat dry with paper towels.
5. Place the pork on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until it reaches an internal temperature of 145°F (63°C).
6. Let the pork rest for 10 minutes before slicing and serving.
Cooking Time: 20-25 minutes
Vanilla Brined Roasted Pheasant
Elevate your poultry game with this unique and flavorful recipe that combines the sweetness of vanilla with the savory taste of roasted pheasant. Perfect for special occasions or a dinner party, this dish is sure to impress.
Ingredients:
– 1 (2-3 lb) whole pheasant
– 1 cup kosher salt
– 1/4 cup brown sugar
– 2 cups water
– 1/4 cup vanilla extract
– 2 tbsp olive oil
– Fresh thyme, rosemary, or sage leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, mix together kosher salt, brown sugar, and water until dissolved.
3. Add vanilla extract and stir well.
4. Submerge the pheasant in the brine solution, making sure it’s fully covered.
5. Refrigerate for at least 2 hours or overnight (8-12 hours).
6. Remove pheasant from brine, pat dry with paper towels.
7. Roast the pheasant in the preheated oven for approximately 30-40 minutes per pound, or until internal temperature reaches 165°F (74°C).
8. Brush with olive oil and garnish with fresh herbs before serving.
Cooking Time: Approximately 1 hour 15 minutes to 2 hours, depending on pheasant size.
Five-Spice Brined Quail
This recipe combines the rich flavors of five-spice powder with the tender, juicy texture of quail, resulting in a truly exceptional dining experience.
Ingredients:
– 4-6 quail
– 1 cup (250ml) water
– 1/2 cup (125ml) kosher salt
– 1/4 cup (60g) granulated sugar
– 2 tbsp five-spice powder
– 2 tbsp apple cider vinegar
– 1 tsp black pepper
Instructions:
1. In a large bowl, combine water, kosher salt, sugar, and five-spice powder. Stir until the sugar and salt dissolve.
2. Add quail to the brine, making sure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat oven to 400°F (200°C). Remove quail from brine and pat dry with paper towels.
4. Place quail on a baking sheet lined with parchment paper. Drizzle with apple cider vinegar and sprinkle with black pepper.
5. Roast for 15-20 minutes, or until cooked through.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your cooking game with these 20 flavorful brine recipes from Alton Brown! From classic turkey to spicy honey chicken, and even tofu and quail, there’s something for every occasion. Try Apple Cider Brined Pork Chops or Garlic Herb Brined Roast Beef for a twist on traditional meats. Impress your guests with Maple Bourbon Brined Salmon or Smoky Brined Ribs. And don’t forget the veggies – Brown Sugar Brined Cornish Hens are sure to be a hit! With Alton Brown’s expert guidance, you’ll never look at brining the same way again.
