Title: 20 Flavorful Alton Brown Brine Recipes Perfect for Any Occasion
When it comes to cooking, few things are more exciting than trying out a new recipe or technique. For many home cooks and professional chefs alike, one of the most effective ways to add depth and complexity to a dish is through the use of brines. And who better to learn from than Alton Brown, the master chef and food scientist behind Good Eats?
In this article, we’ll be exploring 20 of Alton Brown’s most flavorful and creative brine recipes, each one designed to bring out the best in its respective ingredients. From classic turkey brine to more adventurous options like honey mustard brine for salmon, there’s something here for every taste and occasion.
Whether you’re looking to elevate your holiday cooking game or simply want to add some excitement to your weeknight meals, these Alton Brown brine recipes are sure to impress. So let’s dive in and discover the magic of brining with Alton Brown!
Alton Brown’s Classic Turkey Brine
A good brine can make all the difference in a deliciously moist and flavorful turkey. This classic recipe from Alton Brown is a tried-and-true method for achieving a juicy, golden-brown bird.
Ingredients:
– 1 gallon water
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 2 tbsp pink curing salt (optional)
– 2 tbsp black peppercorns
– 2 tbsp coriander seeds
Instructions:
1. In a large pot, combine the water, kosher salt, brown sugar, and granulated sugar. Heat over medium heat, stirring until the sugars dissolve.
2. Remove from heat and let cool to room temperature.
3. Add the pink curing salt (if using), black peppercorns, and coriander seeds to the brine.
4. Place the turkey in a large container or bag that can fit in your refrigerator. Pour the cooled brine over the turkey, making sure it’s completely submerged.
5. Refrigerate for 8-12 hours or overnight.
6. Remove the turkey from the brine, pat dry with paper towels, and cook as desired.
Cooking Time: N/A (dependent on cooking method)
Alton Brown’s Apple Cider Pork Brine
Transform your pork with a deliciously tangy and aromatic brine, perfect for a crowd-pleasing main course or a special occasion. This recipe combines the warmth of apple cider with the savory flavor of pork, creating a truly mouthwatering dish.
Ingredients:
– 1 gallon water
– 1 cup brown sugar
– 2 cups apple cider (chilled)
– 1/4 cup kosher salt
– 2 tbsp coriander seeds
– 2 tbsp mustard seeds
– 2 cloves garlic, minced
– 2 sprigs fresh thyme
Instructions:
1. In a large pot, combine water, brown sugar, apple cider, kosher salt, coriander seeds, mustard seeds, and garlic.
2. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
3. Remove from heat and let cool to room temperature.
4. Submerge pork (such as shoulder or loin) in the cooled brine, covering it with plastic wrap if necessary.
5. Refrigerate for at least 2 hours or overnight.
6. Preheat oven to 325°F (165°C). Remove pork from brine and pat dry with paper towels.
7. Cook pork according to your preferred method (roasting, grilling, or pan-frying).
Cooking Time: Approximately 30-40 minutes for a 2-pound pork shoulder.
Alton Brown’s Spicy Chicken Brine
Elevate your chicken game with this spicy brine that’s sure to tantalize taste buds. This recipe is perfect for a crowd-pleasing main course or as a flavorful addition to your next cookout.
Ingredients:
– 1 gallon water
– 1 cup kosher salt
– 1/2 cup brown sugar
– 2 tablespoons apple cider vinegar
– 2 tablespoons hot sauce (such as Frank’s RedHot)
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
Instructions:
1. In a large bowl, combine water, kosher salt, brown sugar, apple cider vinegar, hot sauce, garlic, oregano, paprika, and cayenne pepper.
2. Stir until the salt and sugar are dissolved.
3. Submerge 4-6 boneless, skinless chicken breasts in the brine.
4. Refrigerate for at least 2 hours or overnight (up to 12 hours).
5. Remove chicken from brine, pat dry with paper towels, and cook as desired (grilling, baking, etc.).
Cooking Time: N/A (brining time only)
Alton Brown’s Honey Mustard Brine for Salmon
This sweet and tangy brine is a perfect marinade for salmon, adding depth of flavor and tenderizing the fish without overpowering its delicate taste. With just five ingredients, this recipe is easy to make and requires minimal preparation.
Ingredients:
– 1 cup water
– 1/2 cup honey
– 1/4 cup mustard (such as Dijon or whole-grain)
– 2 tablespoons kosher salt
– 2 sprigs fresh thyme
Instructions:
1. In a medium saucepan, combine the water, honey, mustard, and kosher salt. Heat over low heat, stirring until the honey dissolves.
2. Remove from heat and stir in the thyme.
3. Allow the brine to cool to room temperature.
4. Place the salmon fillets in a large zip-top plastic bag or a non-reactive container with a tight-fitting lid. Pour the cooled brine over the fish, making sure they are completely covered.
5. Refrigerate for at least 2 hours or overnight (up to 12 hours).
6. Before cooking, remove the salmon from the brine and pat dry with paper towels.
Cooking Time: 8-12 minutes per pound, depending on the thickness of the fillets and desired level of doneness.
Alton Brown’s Citrus Herb Brine for Shrimp
Transform your shrimp into a flavorful and succulent delight with this Citrus Herb Brine recipe from Alton Brown. This simple yet impressive marinade combines the brightness of citrus with the freshness of herbs, perfect for grilling or sautéing.
Ingredients:
– 1 cup (240 ml) water
– 1/2 cup (120 ml) freshly squeezed orange juice
– 1/4 cup (60 ml) freshly squeezed lemon juice
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh dill
– 1 tablespoon kosher salt
– 1 teaspoon black pepper
Instructions:
1. In a medium bowl, whisk together water, orange juice, lemon juice, parsley, dill, salt, and pepper.
2. Add the shrimp to the brine, making sure they are fully submerged.
3. Refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat grill or skillet to medium-high heat. Remove shrimp from brine, allowing excess liquid to drip off.
5. Cook shrimp according to desired method (grilling: 2-3 minutes per side; sautéing: 1-2 minutes per side).
Cooking Time: 10-15 minutes
Alton Brown’s Maple Bourbon Brine for Ham
Transform your ham into a sweet and savory masterpiece with this Maple Bourbon Brine recipe, courtesy of Alton Brown.
Ingredients:
– 1 gallon water
– 1 cup maple syrup
– 1/2 cup brown sugar
– 1/4 cup bourbon whiskey (or substitute with apple cider or white wine)
– 2 tablespoons kosher salt
– 1 tablespoon pink curing salt (optional, but recommended for a traditional ham color)
– 2 cloves garlic, minced
– 1 teaspoon black peppercorns
Instructions:
1. In a large container, combine water, maple syrup, brown sugar, bourbon whiskey, and kosher salt. Stir until the sugar and salt dissolve.
2. Add garlic, black peppercorns, and pink curing salt (if using). Stir to combine.
3. Submerge the ham in the brine, making sure it’s fully covered.
4. Refrigerate for at least 7 days or up to 14 days. Every few days, turn the ham to ensure even curing.
5. After the brining period, remove the ham from the refrigerator and rinse off any excess sugar.
6. Cook the ham according to your preferred method (e.g., glaze it, roast it, or slice it thinly for sandwiches).
Cooking Time: 2-3 hours, depending on the cooking method.
Alton Brown’s Garlic Rosemary Brine for Lamb
This flavorful brine is a game-changer for lamb, adding depth and complexity to the meat without overpowering its natural flavor.
Ingredients:
– 1 gallon water
– 1 cup kosher salt
– 1/2 cup brown sugar
– 4 sprigs fresh rosemary, chopped
– 6 cloves garlic, minced
– 1 lemon, quartered
Instructions:
1. In a large bowl or container, combine the water, kosher salt, and brown sugar. Stir until the sugar has dissolved.
2. Add the chopped rosemary, minced garlic, and quartered lemon to the brine mixture. Stir well to combine.
3. Submerge the lamb in the brine, making sure it’s completely covered by the liquid.
4. Refrigerate for at least 2 hours or overnight (8-12 hours).
5. Preheat your grill or oven to cook the lamb according to your preferred method.
Cooking Time: Varies depending on cooking method and desired level of doneness.
Alton Brown’s Smoky BBQ Brine for Ribs
This smoky brine adds a deep layer of flavor to your ribs, with notes of hickory and molasses that complement the tender meat. Perfect for slow-cooked or grilled ribs.
Ingredients:
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1/4 cup smoked paprika
– 2 tablespoons black pepper
– 2 tablespoons garlic powder
– 2 tablespoons onion powder
– 2 tablespoons Worcestershire sauce
– 2 cups apple cider vinegar
– 2 cups water
Instructions:
1. In a large bowl, combine salt, brown sugar, smoked paprika, black pepper, garlic powder, and onion powder.
2. Stir in Worcestershire sauce and apple cider vinegar until well combined.
3. Add water to the brine mixture, stirring until dissolved.
4. Place ribs in a large container or zip-top bag, and pour the brine over them.
5. Refrigerate for at least 4 hours or overnight (8-12 hours).
6. Preheat grill or smoker to desired temperature.
7. Remove ribs from brine, pat dry with paper towels, and cook as desired.
Cooking Time: 2-3 hours (or until meat is tender).
Alton Brown’s Sweet Tea Brine for Fried Chicken
Sweet Tea Brine for Fried Chicken
This sweet tea brine adds a tangy, slightly sweet flavor to your fried chicken, and the bourbon gives it a depth of complexity that will make you wonder how you ever lived without it.
Ingredients:
– 1 quart (4 cups) strong brewed sweet tea
– 1/2 cup kosher salt
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 2 tablespoons bourbon whiskey
Instructions:
1. In a large bowl, whisk together the brewed sweet tea, kosher salt, and brown sugar until dissolved.
2. Add the apple cider vinegar and bourbon whiskey to the bowl. Whisk until well combined.
3. Submerge chicken pieces (legs, thighs, wings, breasts) in the brine, making sure they are fully covered.
4. Refrigerate for at least 2 hours or overnight (up to 12 hours).
5. Remove the chicken from the brine and pat dry with paper towels before frying.
Cooking Time:
– Frying time will vary depending on the size of your chicken pieces and the temperature of the oil. Aim for 3-4 minutes per side, or until golden brown and crispy.
Alton Brown’s Soy Ginger Brine for Duck
This brine combines the savory flavors of soy sauce and ginger with a touch of sweetness to create a harmonious balance that elevates the taste of duck. Use this brine to add depth and complexity to your roasted or grilled duck dishes.
Ingredients:
– 1 cup water
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tablespoons grated fresh ginger
– 2 cloves garlic, minced
– 1 teaspoon black peppercorns
Instructions:
1. In a medium saucepan, combine the water, soy sauce, brown sugar, ginger, and garlic.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Remove from heat and let cool to room temperature.
4. Strain the brine through a fine-mesh sieve into a large bowl or container.
5. Add black peppercorns and stir to combine.
Cooking Time: None, as this is a marinade/brine. Use immediately or store in the refrigerator for up to 3 days.
Alton Brown’s Spiced Rum Brine for Pineapple
This sweet and spicy brine is perfect for elevating the flavor of fresh pineapple to new heights. Use it as a marinade before grilling or roasting, or as a glaze during the last few minutes of cooking.
Ingredients:
– 1 cup brown sugar
– 1/2 cup water
– 1/4 cup spiced rum (such as Myers’s Dark Rum)
– 2 tablespoons soy sauce
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon grated ginger
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon cayenne pepper
Instructions:
1. In a medium saucepan, combine sugar, water, rum, soy sauce, lime juice, ginger, cinnamon, cardamom, and cayenne pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
3. Remove from heat and let cool to room temperature.
4. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: None required (simmer time is 5 minutes).
Alton Brown’s Herb-Infused Brine for Roast Beef
This aromatic brine adds depth and complexity to roast beef, with a subtle herbal flavor that complements the natural beef taste.
Ingredients:
– 1 cup kosher salt
– 1 gallon water
– 1/4 cup brown sugar
– 2 tablespoons olive oil
– 2 sprigs of fresh rosemary, chopped
– 2 sprigs of fresh thyme, chopped
– 2 cloves of garlic, minced
– 1 lemon, sliced
Instructions:
1. In a large bowl, combine salt, water, brown sugar, and olive oil to create the brine.
2. Add the chopped rosemary, thyme, and garlic to the brine. Stir until well combined.
3. Submerge roast beef (3-4 pounds) in the brine, making sure it’s completely covered.
4. Refrigerate for 24 hours or overnight.
5. Preheat oven to 400°F (200°C).
6. Remove beef from brine and pat dry with paper towels. Roast as desired.
Cooking Time: 2-3 hours depending on roast size and desired doneness.
Alton Brown’s Lemon Pepper Brine for Cod
A bright and citrusy brine that adds depth and complexity to cod without overpowering its delicate flavor.
Ingredients:
– 1 cup water
– 1/2 cup freshly squeezed lemon juice (about 3 lemons)
– 1/4 cup granulated sugar
– 1 tablespoon kosher salt
– 1 tablespoon black peppercorns, cracked
– 2 sprigs of fresh rosemary
Instructions:
1. In a large bowl, whisk together water, lemon juice, sugar, and salt until dissolved.
2. Add the cracked peppercorns and rosemary sprigs to the brine and stir to combine.
3. Place the cod fillets in a shallow dish that fits them comfortably. Pour the brine over the fish, making sure it’s fully submerged.
4. Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 2 hours or overnight (8-12 hours).
5. Preheat the oven to 400°F (200°C). Remove the cod from the brine, allowing any excess liquid to drip off.
6. Cook the cod for 12-15 minutes per pound, or until opaque and flaky.
Cooking Time: 12-15 minutes per pound
Alton Brown’s Brown Sugar Brine for Pork Chops
This sweet and savory brine elevates pork chops to new heights by adding depth and complexity of flavor. It’s perfect for a special occasion or a weeknight dinner.
Ingredients:
– 1 cup brown sugar
– 1 cup kosher salt
– 1 gallon water
– 1/4 cup apple cider vinegar
– 2 cloves garlic, minced
– 2 sprigs fresh thyme
Instructions:
1. In a large bowl, combine the brown sugar, kosher salt, and water to dissolve.
2. Stir in the apple cider vinegar, garlic, and thyme until well combined.
3. Submerge 4-6 pork chops (depending on size) in the brine solution, making sure they are fully covered.
4. Refrigerate for at least 24 hours or up to 48 hours.
5. Preheat your grill or grill pan to medium-high heat.
6. Remove the pork chops from the brine and pat dry with paper towels.
7. Grill the pork chops for 4-6 minutes per side, or until they reach an internal temperature of 145°F (63°C).
8. Let rest for 5 minutes before serving.
Cooking Time: 24 hours brining + 8-12 minutes grilling
Alton Brown’s Juniper Berry Brine for Venison
Elevate your venison dishes with this flavorful and aromatic brine, featuring the earthy sweetness of juniper berries.
Ingredients:
– 1 cup (250 ml) water
– 1/2 cup (125 ml) brown sugar
– 1/4 cup (60 g) kosher salt
– 2 tbsp (30 ml) apple cider vinegar
– 2 tbsp (30 g) juniper berries, crushed
– 2 bay leaves
– 2 cloves garlic, minced
Instructions:
1. In a medium saucepan, combine water, brown sugar, and kosher salt. Heat over medium heat, stirring until the sugar and salt dissolve.
2. Remove from heat and stir in apple cider vinegar, crushed juniper berries, bay leaves, and garlic.
3. Let the brine cool to room temperature before using.
4. Submerge 1-2 pounds (0.5-1 kg) of venison in the cooled brine. Refrigerate for at least 24 hours or up to 48 hours.
5. Remove the venison from the brine, pat dry with paper towels, and cook as desired.
Cooking Time:
– 3-4 days in the brine
– Cooking time will vary depending on your preferred cooking method (grilling, roasting, etc.)
Alton Brown’s Chili Lime Brine for Wings
Elevate your wing game with this zesty and flavorful brine, perfect for a crowd-pleasing snack or appetizer. This recipe yields a deliciously succulent and aromatic result.
Ingredients:
– 1 cup (250ml) buttermilk
– 1/2 cup (125ml) freshly squeezed lime juice
– 1/4 cup (60g) chili powder
– 1 tablespoon (15g) kosher salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional, for some heat)
Instructions:
1. In a large bowl, whisk together buttermilk, lime juice, chili powder, kosher salt, black pepper, and red pepper flakes (if using).
2. Add the wings to the brine, making sure they are fully submerged.
3. Cover and refrigerate for at least 2 hours or overnight (8-12 hours).
4. Preheat your grill or oven to cook the wings according to your preferred method.
Cooking Time: 30 minutes to 1 hour
Alton Brown’s Red Wine Brine for Brisket
Elevate your brisket game with this rich and flavorful red wine brine, perfect for slow-cooked perfection. This simple yet effective method allows the beef to absorb a deep, fruity flavor that complements its natural richness.
Ingredients:
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup water
– 1/4 cup kosher salt
– 2 tbsp brown sugar
– 2 tbsp black peppercorns
– 2 sprigs of fresh thyme
Instructions:
1. In a large pot, combine the red wine, water, kosher salt, brown sugar, black peppercorns, and thyme.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Remove from heat and let cool to room temperature.
4. Submerge the brisket in the cooled brine, cover with plastic wrap or aluminum foil, and refrigerate for at least 24 hours or up to 48 hours.
5. After the brining process, remove the brisket from the brine and cook as desired (e.g., slow cooker, oven, or grill).
Cooking Time: None; this is a preparation step only.
Alton Brown’s Dill Pickle Brine for Chicken Tenders
Elevate your chicken tenders game with a tangy and flavorful dill pickle brine, inspired by Alton Brown’s classic recipe. This addictive brine combines the brightness of fresh dill with the pungency of pickles to create a truly unforgettable flavor profile.
Ingredients:
– 1 cup (240 ml) buttermilk
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 g) granulated sugar
– 1/4 cup (30 g) kosher salt
– 2 tbsp (30 ml) freshly chopped dill
– 1 tsp (5 ml) garlic powder
– 1 tsp (5 ml) onion powder
Instructions:
1. In a large bowl, whisk together buttermilk, vinegar, sugar, salt, dill, garlic powder, and onion powder until dissolved.
2. Add chicken tenders to the brine, ensuring they are fully submerged.
3. Refrigerate for at least 2 hours or overnight (8-12 hours).
4. Remove chicken from brine, pat dry with paper towels.
Cooking Time:
– Pan-fry or bake chicken tenders according to your preference.
Alton Brown’s Coconut Curry Brine for Tofu
Elevate your tofu game with this flavorful brine, inspired by the aromatic spices of Indian cuisine. Perfect for marinating and then grilling or pan-frying, this coconut curry brine adds a depth of flavor that’s sure to please.
Ingredients:
– 1 cup water
– 1/2 cup coconut milk
– 1/4 cup brown sugar
– 2 tablespoons curry powder
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 block firm tofu, drained and cut into desired shape
Instructions:
1. In a large bowl, whisk together water, coconut milk, brown sugar, curry powder, ginger, cumin, turmeric, and cayenne pepper (if using).
2. Add the tofu to the brine, making sure it’s fully submerged.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours or overnight.
4. Preheat your grill or pan to medium-high heat. Remove the tofu from the brine, letting any excess liquid drip off.
5. Cook the tofu according to your desired method (grilling or pan-frying).
6. Serve immediately.
Cooking Time: 30 minutes
Alton Brown’s Orange Clove Brine for Turkey Breast
This brine is a game-changer for turkey breast, adding depth and complexity to the meat without overpowering its natural flavor. With the combination of orange zest, cloves, and aromatics, you’ll be amazed at how much more dimension this dish takes on.
Ingredients:
– 1 cup (240 ml) water
– 1/2 cup (120 g) kosher salt
– 1/4 cup (60 g) brown sugar
– 2 tbsp (30 ml) orange juice
– 2 tbsp (30 ml) white vinegar
– 2 tsp (10 ml) Dijon mustard
– 2 tsp (10 ml) ground cloves
– 1 tsp (5 ml) grated orange zest
– 4 sprigs of fresh thyme
Instructions:
1. In a medium saucepan, combine water, salt, brown sugar, and kosher salt. Heat until the salt dissolves.
2. Remove from heat and stir in orange juice, vinegar, mustard, cloves, and orange zest.
3. Add thyme sprigs to the brine and let it cool to room temperature.
4. Place turkey breast in a large zip-top plastic bag or a non-reactive container with a lid. Pour the cooled brine over the meat, making sure it’s fully submerged.
5. Refrigerate for at least 2 hours or overnight (up to 12 hours).
6. Remove turkey from the brine and pat dry with paper towels before cooking.
Cooking Time:
Turkey breast should be cooked to an internal temperature of 165°F (74°C). Cooking time will depend on the size and thickness of your turkey breast, but typically takes around 20-25 minutes per pound at 375°F (190°C).
Summary
Get ready to elevate your cooking game with these 20 mouthwatering brine recipes from Alton Brown! From classic turkey to flavorful pork chops, and even tofu and venison, there’s a brine recipe here for any occasion. Whether you’re looking for a spicy kick or a sweet and tangy flavor profile, Alton Brown’s expertly crafted brines are sure to impress your family and friends. Discover the secrets to perfectly cooked meats with these innovative and delicious recipes.
