Rosemary and sage brine for pork, turkey or chicken
by
- Other
- Easy
- Makes 3 litres of brine
- 15 minutes
PT15M
Woody herbs such as rosemary, bay and sage make this brine recipe perfect for adding flavour to pork, turkey and chicken. Brining not only infuses the meat with additional flavour; it seasons it and ensures moister meat once cooked. Take a look at our brining guide for more information.
Ingredients
- 3l water
- 300g of table salt
- 150g of sugar
- 50ml of apple cider vinegar
- 2 sprigs of sage
- 3 sprigs of rosemary
- 3 bay leaves
- 1 tsp black peppercorns
- 2 garlic cloves , bashed
Method
1
Place the salt, sugar, vinegar, spices and herbs in a pan with 1l of water and bring to the boil
2
Stir to dissolve the salt and sugar then take off the heat and add the other 2l of water. Ensure the brine is completely cold before using
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Rosemary and sage brine for pork, turkey or chicken
