Brining Your Roast

If you’re planning a roast for a cozy dinner or a special gathering, there’s one easy step that makes all the difference: brining. A good brine locks in moisture, seasons the meat all the way through, and delivers that juicy, deeply flavorful roast everyone hopes for.

Why Brine?

Brining helps meat stay tender and juicy as it cooks, especially for larger cuts like chicken, pork, or turkey. Salt gently works its way into the roast, enhancing flavor while helping it retain moisture. The result: crisp on the outside, succulent on the inside.

A Simple Brine Recipe

This versatile brine works beautifully for whole chicken, pork loin, or turkey breast.

You’ll need:

• Kosher salt

• Organic cane sugar or honey

• Garlic cloves

• Fresh herbs like rosemary, thyme, or bay leaves

• Black peppercorns

• Lemon or apple cider vinegar

• Filtered water

How to Brine Your Roast

1. Make the brine:
   In a large pot, dissolve salt and sugar in warm water. Add garlic, herbs, peppercorns, and citrus or vinegar. Let cool completely.

2. Brine the roast:
   Submerge your roast in the brine, cover, and refrigerate. Brine for a few hours for smaller cuts, or overnight for larger roasts.

3. Dry and roast:
   Remove from the brine, pat dry, and let the roast sit at room temperature for about 30 minutes before cooking. Roast as usual.

A Small Step, Big Flavor

Brining is one of those behind-the-scenes techniques that makes a noticeable difference without adding complexity. It’s simple, flexible, and reliable! Exactly the kind of step that turns a good roast into a great one.