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Good Eats Roast Chicken Brine Recipe

Looking for an easy Good eats Roast Chicken Brine recipe? Learn how to make Good eats Roast Chicken Brine using healthy ingredients.


Submitted by jrbrown28

Makes 16 servings



The Best Brine for Turkey or Chicken

Recipe Ingredients for Good eats Roast Chicken Brine

3 pound whole chicken
1 can of low sodium beef broth
3 cups of red wine
1/2 tablespoon of dried rosemary
1/2 tablespoon of dried oregano
1/2 cup light brown sugar
1/4 tablespoon black peppercorns
1/4 tablespoon allspice berries
1/8 tablespoon candied ginger
6 cups of water

For the aromatics:
1 red apple, sliced
1 onion, sliced
1 tablespoon of ground cinnamon
1 cup water
1/4 tablespoon of dried rosemary
1/4 tablespoon dried sage
1/2 tablespoon of dried oregano
1 1/2 cups of canola oil

Recipe Directions for Good eats Roast Chicken Brine

  1. Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

  2. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

  3. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

  4. Remove bird from brine and rinse inside and out with cold water. Discard brine.

  5. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

  6. Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

Categories

Main Dish

Nutrition Facts
Serving Size 311.7g
Amount Per Serving
Calories
410
Calories from Fat
243
% Daily Value*
Total Fat
27.0g
42%
Saturated Fat
3.2g
16%
Trans Fat
0.0g
Cholesterol
76mg
25%
Sodium
198mg
8%
Potassium
322mg
9%
Total Carbohydrates
8.6g
3%
Dietary Fiber
0.7g
3%
Sugars
6.3g
Protein
25.6g
Vitamin A 2% Vitamin C 2%
Calcium 4% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in sodium
  •   Bad points
  • Contains alcohol
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