Basic Citrus Brine for Meat

Chef Devon Sanner’s
Local Vegetable Recipes
Basic Citrus Brine for Meat

Meyer Lemons -Aravaipa Farms - Winkelman, AZ

Clementines - Agritopia - Gilbert, AZ

January 11th, 2021

Ingredients:

• 1 cup Kosher salt

• 1 cup Brown sugar

• ½ gallon water

• 1/2 gallon of ICE water

• 4 Bay leaves

• 4 Thyme sprigs

• 4 Garlic cloves, smashed

• 1 Tbs. Black peppercorns, cracked

• 1 Orange, cut in half

• 1 Meyer lemon, cut in half

• 2 Clementines, cut in half

Procedure:

1. Combine all ingredients except ice water and citrus in a heavy-bottomed pot. Bring to a full boil and stir to ensure all salt and sugar are dissolved.

2. Pour boiled brine into ice water to cool. (This is so that you do not parcook your meat in hot brine). Add the citrus and the meat.

3. Brine meat or poultry a minimum of 4 hours, or up to 48 hours for whole turkeys.

4. Follow recipe HERE for Citrus and Herbes de Provence Roasted Chicken!