This poultry recipe uses brine strategies to bring about poultry meat that is incredibly moist. Cooking this poultry meat for the Christmas meal could make you a success your buddies and family. Home cooking hasn’t never more thrilling!

In cooking, brining is really a process much like marination by which meat is drenched inside a salt solution (the brine) before cooking.

Brining makes cooked meat moister by hydrating cells of their muscle tissues before cooking, via the entire process of osmosis, by allowing cells to keep water while they’re cooked, via the entire process of denaturation. Jetski from the meat from becoming dry, or dehydrating.

Christmas Poultry Cooking Recipe

Juicy Poultry Breast

Serves 8

For that brine:

16 cups water

2 cups sugar

2 cups coarse salt

5 cloves garlic clove, crushed

1 tablespoon pickling spices

For that poultry:

1 fresh breast, 9-11 pounds, deboned

6 tablespoons unsalted butter, melted

Pepper

2 cups chicken broth

1. Combine the brine ingredients inside a large pot. Provide a boil, reduce heat and simmer, partly covered, until salt and sugar dissolve. Awesome to 70 degrees.

2. Rinse the poultry breast, discarding extra fat. Devote an in-depth bowl or pot, poultry breast-side lower. Pour the brine within the poultry breast and refrigerate. loosely covered, overnight.

3. Preheat oven to 350*F. Take away the poultry breast in the brine half an hour before roasting. Line a shallow roasting pan with lengthy bits of heavy-duty aluminum foil.

4. Place poultry breast within the pan. Brush with 4 tablespoons melted butter season with pepper. gather foil loosely on the top and bake for 1 1/2 hrs. Open the foil and bake for just two 1/4 hrs more, basting every half an hour with broth and also the remaining two tablespoons butter, before the poultry breast is golden brown along with a meat thermometer placed in to the thickest part reads 165*F and also the juices run obvious.

5. Transfer the poultry breast to some cutting board let rest for fifteen minutes before carving. Reserve pan juices for gravy.

Calories: 240

Carbohydrates: 1g

Protein: 33g

Fat: 10g

Cholesterol: 90mg

Water, pickling spices, and salt combine to create brining an excellent way of wonderfully moist poultry meat. Make sure to register on the how do people receive free weekly home cooking recipes, great home cooking articles, home cooking tips, and cooking recipes from around the world.

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