18 Flavorful Alton Brown Brine Recipes Perfect for Holidays
As the holiday season approaches, many of us are scrambling to come up with new and exciting ways to prepare our meals. One way to add a boost of flavor to your dishes is by using brines. And who better to turn to than the master of flavor, Alton Brown? With his extensive knowledge of chemistry and cooking, Alton Brown has developed a range of delicious and easy-to-make brine recipes that are sure to impress your guests.
From classic turkey to pork chops and beyond, Alton Brown’s brine recipes offer something for everyone. In this article, we’ll take you through 18 of his most flavorful and festive brines, perfect for the holidays. Whether you’re looking for a traditional Thanksgiving dish or a unique Christmas meal, these recipes are sure to add some excitement to your holiday cooking routine.
Alton Brown’s Classic Turkey Brine
This brine recipe from Alton Brown’s “I’m Just Here for the Food” is a simple yet effective way to add moisture, flavor, and a golden-brown color to your roasted turkey. With just a few ingredients, you’ll be amazed at the difference it makes.
Ingredients:
– 1 cup kosher salt
– 1 gallon water
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 2 tablespoons black peppercorns
– 2 tablespoons coriander seeds
– 2 cloves garlic, minced
– 2 sprigs fresh thyme
Instructions:
1. In a large pot, combine kosher salt, water, brown sugar, granulated sugar, black peppercorns, coriander seeds, and garlic.
2. Bring the mixture to a boil, stirring until the sugars have dissolved.
3. Remove from heat and add thyme sprigs.
4. Let the brine cool to room temperature.
5. Place your turkey in a large container or zip-top bag and pour the cooled brine over it.
6. Refrigerate for at least 24 hours or up to 48 hours.
Cooking Time:
– Roasting time: about 20 minutes per pound, depending on the size of your turkey.
Alton Brown’s Apple Cider Pork Chop Brine
Elevate your pork chops with a flavorful brine that combines the sweetness of apple cider with the tanginess of mustard and spices. This simple recipe yields tender, juicy chops with a depth of flavor.
Ingredients:
– 1 cup apple cider
– 1/2 cup water
– 1/4 cup granulated sugar
– 2 tablespoons kosher salt
– 1 tablespoon brown mustard
– 1 teaspoon ground black pepper
– 1 teaspoon coriander
– 2 cloves garlic, minced
– 4-6 pork chops (1-1.5 pounds)
Instructions:
1. In a medium saucepan, combine apple cider, water, sugar, salt, brown mustard, black pepper, coriander, and garlic.
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. Place pork chops in a large zip-top plastic bag or a shallow dish. Pour the cooled brine over the pork chops, making sure they are fully covered.
5. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours or overnight (8-12 hours).
6. Preheat oven to 400°F (200°C). Remove pork chops from the brine and pat dry with paper towels.
7. Cook the pork chops according to your preferred method: grilling, pan-frying, or baking.
Cooking Time: 15-20 minutes for grilled or pan-fried; 25-30 minutes for baked.
Alton Brown’s Spicy Chicken Brine
This spicy chicken brine is a game-changer for your grilled or roasted chicken dishes. The combination of hot sauce, mustard, and spices creates a bold flavor profile that’s sure to impress.
Ingredients:
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1 gallon water
– 1/4 cup hot sauce (such as Frank’s RedHot)
– 2 tablespoons apple cider vinegar
– 2 tablespoons yellow mustard
– 2 cloves garlic, minced
– 1 teaspoon ground black pepper
– 1 teaspoon paprika
Instructions:
1. In a large bowl, combine salt, sugar, and water. Stir until dissolved.
2. Add hot sauce, apple cider vinegar, mustard, garlic, black pepper, and paprika to the brine. Stir well.
3. Submerge chicken (up to 4 lbs) in the brine for at least 2 hours or overnight.
4. Preheat grill or oven to desired temperature. Remove chicken from brine and cook according to your preference.
Cooking Time: At least 2 hours, or overnight if marinating
Alton Brown’s Maple-Glazed Salmon Brine
Elevate your salmon game with this sweet and savory brine recipe from Alton Brown, featuring a maple glaze that adds depth and complexity to the dish.
Ingredients:
– 1 cup water
– 1/2 cup kosher salt
– 1/4 cup brown sugar
– 2 tablespoons maple syrup
– 2 tablespoons apple cider vinegar
– 2 sprigs of fresh thyme
– 1 salmon fillet (6 oz), skin removed
Instructions:
1. In a large bowl, combine water, kosher salt, brown sugar, maple syrup, and apple cider vinegar. Stir until the sugar and salt dissolve.
2. Add the thyme sprigs to the brine solution.
3. Place the salmon fillet in the brine, making sure it is fully submerged.
4. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 2 hours or overnight (8-12 hours).
5. Preheat your oven to 400°F (200°C).
6. Remove the salmon from the brine, pat dry with paper towels, and place on a baking sheet lined with parchment paper.
7. Cook for 12-15 minutes, or until cooked through.
Cooking Time: 12-15 minutes
Alton Brown’s Herb-Infused Cornish Hen Brine
Elevate your roasted chicken game with this aromatic brine, featuring a harmonious blend of herbs and spices. Perfect for special occasions or everyday impressiveness.
Ingredients:
– 1 gallon water
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1/4 cup apple cider vinegar
– 2 tablespoons chopped fresh thyme
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon garlic powder
– 1 teaspoon black peppercorns
Instructions:
1. In a large pot, combine water, kosher salt, brown sugar, and apple cider vinegar. Bring to a boil, stirring until the solids dissolve.
2. Remove from heat and let cool to room temperature.
3. Stir in thyme, rosemary, garlic powder, and black peppercorns.
4. Submerge 1-2 Cornish hens (depending on size) in the cooled brine. Cover and refrigerate for at least 24 hours or up to 48 hours.
5. Preheat oven to 425°F (220°C). Remove hen from brine, pat dry, and roast according to your preferred cooking method.
Cooking Time: approximately 45-50 minutes
Alton Brown’s Smoky Beef Brisket Brine
Get ready to slow cook your way to tender, flavorful beef with this smoky brisket brine recipe from Alton Brown. This simple yet effective method involves soaking the brisket in a mixture of spices, brown sugar, and liquid smoke for an unforgettable BBQ experience.
Ingredients:
– 1 whole beef brisket (5-6 pounds)
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1/4 cup pink curing salt (optional, but recommended for food safety)
– 1 gallon water
– 1/4 cup liquid smoke
– 2 tablespoons smoked paprika
– 1 teaspoon black pepper
Instructions:
1. In a large container or zip-top bag, combine kosher salt, brown sugar, pink curing salt (if using), and black pepper.
2. Add the brisket to the mixture, making sure it’s fully coated.
3. Add the liquid smoke, water, and smoked paprika to the container. Stir until the salt has dissolved.
4. Seal the bag or cover the container with plastic wrap. Refrigerate for 7-10 days, turning the brisket every day.
5. After the brining period, remove the brisket from the refrigerator and rinse off any excess brine.
6. Cook the brisket to your desired level of doneness using your preferred method (e.g., slow cooker, grill, or oven).
Cooking Time: 8-12 hours (depending on cooking method)
Alton Brown’s Citrus and Honey Ham Brine
Elevate your ham game with this sweet and tangy brine, perfect for a show-stopping centerpiece or everyday meal.
Ingredients:
– 1 (4-6 pound) bone-in ham, preferably smoked or cured
– 1 cup honey
– 1/2 cup freshly squeezed orange juice
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons Dijon mustard
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 teaspoon pink curing salt (optional)
– 1 gallon water
Instructions:
1. In a large pot or brining container, combine honey, orange and lemon juices, mustard, garlic, brown sugar, and pink curing salt (if using). Heat the mixture over medium heat, stirring until the honey dissolves.
2. Remove from heat and let cool to room temperature.
3. Add the cooled brine to a large cooler or airtight container with the ham. Make sure the ham is completely submerged in the liquid.
4. Refrigerate for 24 hours or up to 48 hours, turning the ham every 8-12 hours.
5. After the brining period, remove the ham from the liquid and pat dry with paper towels.
6. Cook the ham according to your preferred method (e.g., oven-roasting or grilling). Serve warm or at room temperature.
Cooking Time: 24-48 hours (brining), additional cooking time for chosen cooking method
Alton Brown’s Garlic and Rosemary Lamb Brine
Elevate your lamb dishes with this aromatic brine, perfect for tenderizing and flavoring lamb chops or roasts. This recipe combines the pungency of garlic and rosemary to create a deliciously savory marinade.
Ingredients:
– 1 cup kosher salt
– 1/2 cup brown sugar
– 2 cups water
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 tablespoon black peppercorns
Instructions:
1. In a large bowl, combine kosher salt, brown sugar, and water. Stir until dissolved.
2. Add minced garlic, chopped rosemary, and black peppercorns to the brine. Stir to combine.
3. Place lamb chops or roasts in a large zip-top plastic bag or non-reactive container. Pour the brine over the meat, making sure it’s fully submerged.
4. Refrigerate for at least 2 hours or overnight (up to 24 hours).
5. Preheat grill or oven to desired temperature. Remove lamb from brine and cook according to your preference.
Cooking Time:
– Lamb chops: 4-6 minutes per side, or until cooked to desired doneness.
– Roasts: 20-30 minutes per pound, or until cooked to desired doneness.
Alton Brown’s Bourbon-Infused Rib Brine
Add a touch of sophistication to your barbecue game with this bourbon-infused rib brine, inspired by Alton Brown’s signature flavors. This recipe is perfect for slathering on those tender ribs before a slow-cooked BBQ feast.
Ingredients:
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1 gallon water
– 1/4 cup bourbon whiskey (or substitute with apple cider or beer)
– 2 tablespoons black pepper
– 2 tablespoons smoked paprika
– 2 cloves garlic, minced
Instructions:
1. In a large bowl, mix together kosher salt, brown sugar, and 1 gallon of water until dissolved.
2. Add bourbon, black pepper, smoked paprika, and garlic; stir to combine.
3. Submerge the ribs in the brine, ensuring they are fully covered.
4. Refrigerate for at least 2 hours or overnight (6-8 hours).
5. Preheat grill or smoker to desired temperature. Remove ribs from brine, pat dry with paper towels, and cook as usual.
Cooking Time: 2-3 hours for slow-cooked BBQ
Alton Brown’s Sweet and Tangy Duck Brine
Elevate your duck dish with this sweet and tangy brine that yields tender, flavorful meat. This recipe is perfect for roasting or grilling ducks of any size.
Ingredients:
– 1 cup brown sugar
– 1 cup kosher salt
– 2 cups water
– 1/4 cup white vinegar
– 1/4 cup apple cider vinegar
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 teaspoon black peppercorns
– 1 sprig of fresh thyme
Instructions:
1. In a medium saucepan, combine brown sugar, kosher salt, and water. Heat over medium heat, stirring until sugar dissolves.
2. Remove from heat and add white vinegar, apple cider vinegar, honey, garlic, black peppercorns, and thyme. Let cool to room temperature.
3. Place the duck in a large container or zip-top bag. Pour the cooled brine over the duck, making sure it’s fully submerged.
4. Refrigerate for at least 2 hours or overnight (8-12 hours).
5. Remove the duck from the brine and pat dry with paper towels before cooking.
Cooking Time:
– Roasting time: 20-25 minutes per pound
– Grilling time: 10-15 minutes per side
Alton Brown’s Spiced Shrimp Brine
Elevate your shrimp game with this aromatic brine that combines the warmth of cinnamon and allspice with the brightness of citrus. Perfect for grilling, sautéing, or poaching, this flavorful liquid will make your shrimp the star of any dish.
Ingredients:
– 1 cup water
– 1/2 cup kosher salt
– 1/4 cup brown sugar
– 2 tbsp granulated sugar
– 1 tsp ground cinnamon
– 1 tsp ground allspice
– 1 tsp black peppercorns
– 1 lemon, juiced (about 2 tbsp)
– 2 cloves garlic, minced
Instructions:
1. In a medium saucepan, combine water, kosher salt, brown sugar, granulated sugar, cinnamon, allspice, and black peppercorns.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
3. Remove from heat and stir in lemon juice and garlic.
4. Allow the brine to cool completely before using.
Cooking Time: N/A (used as a marinade or brine)
Alton Brown’s Juniper Berry Venison Brine
A fragrant and flavorful brine that enhances the natural sweetness of venison, with a hint of juniper berries and spices.
Ingredients:
– 1 gallon water
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 2 tablespoons juniper berries, crushed
– 2 tablespoons coriander seeds, toasted and ground
– 1 teaspoon black peppercorns, toasted and ground
– 1 venison roast or steaks (about 3-4 pounds)
Instructions:
1. In a large bowl, combine water, kosher salt, brown sugar, granulated sugar, crushed juniper berries, coriander seeds, and black peppercorns.
2. Stir until the sugars and salts are dissolved.
3. Submerge the venison in the brine, making sure it’s fully covered.
4. Refrigerate for at least 24 hours or up to 48 hours.
5. After the brining period, remove the venison from the brine and pat dry with paper towels.
6. Cook the venison to your desired level of doneness.
Cooking Time: 30-40 minutes per pound (depending on the cut and cooking method).
Alton Brown’s Mustard and Brown Sugar Chicken Brine
This sweet and tangy brine adds depth of flavor to chicken without overpowering it. Perfect for grilled, roasted, or pan-seared chicken, this recipe is a game-changer.
Ingredients:
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1/4 cup yellow mustard
– 1 gallon water
– 1 tablespoon black peppercorns
– 2 cloves garlic, minced
– 2 sprigs fresh thyme
Instructions:
1. In a large bowl, combine salt, brown sugar, mustard, and water. Stir until dissolved.
2. Add black peppercorns, garlic, and thyme to the brine mixture.
3. Submerge chicken in the brine, making sure it’s fully covered. Cover the bowl with plastic wrap or a lid.
4. Refrigerate for at least 2 hours or overnight (8-12 hours).
5. Remove chicken from brine, pat dry with paper towels, and cook as desired.
Cooking Time:
– Grilled: 5-7 minutes per side
– Roasted: 20-25 minutes
– Pan-seared: 5-6 minutes per side
Alton Brown’s Ginger-Soy Tofu Brine
Elevate your tofu game with this aromatic brine, perfect for marinating and adding depth to your favorite dishes.
Ingredients:
– 1 quart water
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tablespoons grated fresh ginger
– 2 cloves garlic, minced
– 1 teaspoon sesame oil
Instructions:
1. In a large bowl or container, combine water, soy sauce, brown sugar, grated ginger, and minced garlic. Whisk until the sugar is dissolved.
2. Add sesame oil and whisk to combine.
3. Place your favorite firm tofu in the brine, making sure it’s fully submerged.
4. Refrigerate for at least 2 hours or overnight (8-12 hours).
5. Remove tofu from the brine, pat dry with paper towels, and use in your desired recipe.
Cooking Time: None needed! This brine is meant to be used as a marinade before cooking.
Alton Brown’s Cajun-Style Turkey Brine
Get ready to add a bold kick of Cajun flavor to your Thanksgiving turkey with this spicy brine recipe from Alton Brown. This unique blend of herbs and spices will give your bird a depth of flavor that’s sure to impress.
Ingredients:
– 1 gallon water
– 1 cup kosher salt
– 1/2 cup brown sugar
– 2 tablespoons Cajun seasoning (like Tony Chachere’s)
– 2 tablespoons black pepper
– 2 tablespoons paprika
– 2 cloves garlic, minced
– 1 lemon, sliced
Instructions:
1. In a large pot, combine water, kosher salt, brown sugar, Cajun seasoning, black pepper, and paprika. Heat until the salt and sugar dissolve.
2. Remove from heat and stir in garlic and lemon slices.
3. Allow brine to cool to room temperature.
4. Submerge turkey in brine for at least 24 hours or up to 48 hours in the refrigerator.
5. After brining, remove turkey from liquid and pat dry with paper towels before cooking.
Cooking Time: Not applicable, as this recipe is a brine and not a cooking method.
Alton Brown’s Lemon-Pepper Fish Brine
Elevate your fish game with this zesty and aromatic brine, perfect for a flavorful cooking experience.
Ingredients:
– 1 cup water
– 1/2 cup white vinegar
– 1/4 cup kosher salt
– 2 tbsp freshly squeezed lemon juice
– 2 tsp black pepper
– 2 tsp pink peppercorns
Instructions:
1. In a large bowl, combine water, vinegar, and kosher salt. Stir until the salt is dissolved.
2. Add lemon juice, black pepper, and pink peppercorns to the brine mixture. Stir well to combine.
3. Submerge your fish (any type will work) in the brine, making sure it’s fully covered.
4. Refrigerate for at least 2 hours or overnight (8-12 hours).
5. Remove the fish from the brine, pat dry with paper towels, and cook as desired.
Cooking Time: Not applicable (brining time only)
Alton Brown’s Smoked Paprika Pork Loin Brine
Elevate your pork loin game with this bold and aromatic brine, infused with the deep flavors of smoked paprika.
Ingredients:
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1/4 cup water
– 2 tablespoons smoked paprika
– 2 tablespoons black peppercorns
– 2 cloves garlic, minced
– 1 tablespoon apple cider vinegar
Instructions:
1. In a small saucepan, combine salt, brown sugar, and water. Heat over medium heat, stirring until the sugar dissolves.
2. Remove from heat and add smoked paprika, black peppercorns, garlic, and apple cider vinegar. Stir to combine.
3. Place the pork loin in a large zip-top plastic bag or a non-reactive container with a lid. Pour the brine over the meat, making sure it’s completely covered.
4. Seal the bag or cover the container, then refrigerate for at least 2 hours or overnight (8-12 hours).
5. Preheat oven to 400°F (200°C). Remove the pork from the brine and pat dry with paper towels.
6. Roast the pork loin in a preheated oven for about 20-25 minutes per pound, or until it reaches an internal temperature of 145°F (63°C).
Cooking Time: approximately 1 hour 15 minutes to 2 hours 30 minutes, depending on the size of your pork loin.
Alton Brown’s Five-Spice Duck Brine
Elevate your duck dish with this aromatic brine, infused with the warmth of five-spice powder and the sweetness of brown sugar. Perfect for a special occasion or a weekend dinner.
Ingredients:
– 1 gallon water
– 1 cup kosher salt
– 1/2 cup brown sugar
– 2 tablespoons five-spice powder
– 2 tablespoons black peppercorns
– 2 sprigs fresh thyme
– 1 whole duck (3-4 lbs), giblets removed
Instructions:
1. In a large pot, combine water, salt, brown sugar, five-spice powder, and black peppercorns. Heat over medium heat, stirring until the sugar and salt dissolve.
2. Remove from heat and add thyme sprigs. Let cool to room temperature.
3. Submerge duck in brine, making sure it’s fully covered. Cover the pot with plastic wrap or a lid.
4. Refrigerate for at least 24 hours or up to 48 hours.
5. Preheat oven to 425°F (220°C). Remove duck from brine and pat dry with paper towels. Roast for 30-40 minutes, or until cooked through.
Cooking Time: 24-48 hours (brining) + 30-40 minutes (roasting)
Summary
Get ready to elevate your holiday cooking with Alton Brown’s flavorful brine recipes! From classic turkey to spicy chicken and even tofu, these 18 mouth-watering brines will add depth and complexity to any dish. Try the Maple-Glazed Salmon Brine for a sweet and savory twist or the Smoky Beef Brisket Brine for a hearty, comforting option. With a range of flavors from herb-infused to bourbon-infused, there’s something for everyone on this list. Whether you’re cooking for a crowd or just looking to impress your family and friends, these Alton Brown brines are sure to be a hit!
