20 Delicious Alton Brown Brine Recipes Savory

Hey there, home chefs! If you’re on the hunt for mouthwatering ways to elevate your meats and veggies, you’ve struck gold. Alton Brown’s brine recipes are legendary for a reason—they’re packed with flavor and guaranteed to impress. From juicy Thanksgiving turkeys to zesty pork chops, we’ve rounded up 20 savory brines that’ll transform your cooking game. Ready to dive into deliciousness? Let’s get brining!

Alton Brown’s Thanksgiving Turkey Brine

Kick off your Thanksgiving with a turkey that’s juicy, flavorful, and absolutely unforgettable. Alton Brown’s brine is your secret weapon—easy, effective, and packed with flavor.

Ingredients

• 1 gallon ice-cold water, for shocking the turkey
• 1 cup kosher salt, for deep seasoning
• 1/2 cup light brown sugar, for a hint of sweetness
• 1 tablespoon black peppercorns, freshly cracked for bold spice
• 1 teaspoon allspice berries, for warm, aromatic notes
• 1 teaspoon candied ginger, finely chopped for a spicy kick
• 1 gallon vegetable broth, rich and savory for the brine base

Instructions

1. In a large pot, combine the vegetable broth, kosher salt, brown sugar, black peppercorns, allspice berries, and candied ginger. Tip: Stir over medium heat until the salt and sugar fully dissolve—this ensures even flavor distribution.
2. Remove the pot from heat and add the ice-cold water to cool the brine quickly. Tip: A rapid cooldown prevents bacterial growth, keeping your turkey safe.
3. Submerge your turkey in the brine, ensuring it’s fully covered. Refrigerate for 8 to 16 hours. Tip: Brining overnight maximizes flavor penetration and moisture retention.
4. Remove the turkey from the brine, rinse under cold water, and pat dry with paper towels before roasting as desired.

Unleash a turkey that’s moist through and through, with a perfect balance of savory and sweet. Serve it sliced over a bed of roasted autumn veggies for a feast that’s as beautiful as it is delicious.

Alton Brown’s Juicy Pork Chop Brine

Elevate your pork chop game with this foolproof brine that locks in moisture and flavor. Say goodbye to dry chops forever.

Ingredients

• 4 cups cold water (ice-cold for best results)
• 1/4 cup kosher salt (coarse, for even dissolving)
• 1/4 cup brown sugar (packed, for a hint of sweetness)
• 1 tbsp black peppercorns (freshly cracked, for bold spice)
• 2 cloves garlic (smashed, for aromatic depth)
• 2 bay leaves (dried, for earthy notes)
• 4 bone-in pork chops (1-inch thick, for juicy results)

Instructions

1. In a large pot, combine 4 cups ice-cold water, 1/4 cup kosher salt, and 1/4 cup packed brown sugar. Stir until salt and sugar fully dissolve.
2. Add 1 tbsp freshly cracked black peppercorns, 2 smashed garlic cloves, and 2 dried bay leaves to the brine. Stir to combine.
3. Submerge 4 bone-in pork chops in the brine, ensuring they’re fully covered. Refrigerate for 12 hours (no more, no less) for optimal flavor and moisture.
4. Remove pork chops from brine; pat dry with paper towels. Discard brine.
5. Preheat grill or skillet to medium-high heat (375°F). Grill or sear pork chops for 4-5 minutes per side, until internal temperature reaches 145°F.
6. Let pork chops rest for 3 minutes before serving to redistribute juices.

Kick your meal up a notch with these succulent pork chops—crispy on the outside, tender inside. Serve atop a creamy polenta or with a bright apple slaw for contrast.

Alton Brown’s Flavorful Chicken Brine

Transform your chicken game with this **Alton Brown-inspired brine**—juicy, flavorful, and foolproof. Trust us, your taste buds will thank you.

Ingredients

• 1 gallon cold, crisp water
• 1 cup coarse kosher salt
• 1/2 cup golden brown sugar
• 1 tbsp black peppercorns, freshly cracked
• 1 tsp allspice berries, lightly crushed
• 1 large bay leaf, aromatic and whole
• 4 lbs bone-in chicken pieces, skin-on

Instructions

1. In a large pot, combine water, salt, and brown sugar. Heat over medium until salt and sugar dissolve completely, about 3 minutes. Tip: Stir occasionally to prevent sticking.
2. Remove from heat. Add peppercorns, allspice, and bay leaf. Let the brine cool to room temperature, about 30 minutes. Tip: Speed up cooling by placing the pot in an ice bath.
3. Submerge chicken pieces in the brine. Refrigerate for 12 hours, no more. Tip: Use a plate to keep chicken fully submerged.
4. Remove chicken from brine. Rinse under cold water and pat dry with paper towels.
5. Cook as desired—grill, bake, or roast at 375°F until internal temp reaches 165°F, about 45 minutes.

Juicy inside with a perfectly seasoned crust, this chicken shines on its own or sliced over a vibrant salad. Get ready for a flavor explosion with every bite.

Alton Brown’s Perfect Prime Rib Brine

Zesty and bold, Alton Brown’s Perfect Prime Rib Brine transforms your holiday centerpiece into a juicy, flavor-packed masterpiece. No fuss, just straight-up deliciousness.

Ingredients

• 1 cup kosher salt – coarse, crunchy
• 1/2 cup light brown sugar – sweet, molasses-kissed
• 1 tbsp black peppercorns – freshly cracked, aromatic
• 1 tbsp coriander seeds – earthy, slightly citrusy
• 1 tbsp fennel seeds – sweet, anise-like
• 1 tbsp mustard seeds – tangy, pungent
• 2 bay leaves – fragrant, herbal
• 1 gallon cold water – crisp, refreshing

Instructions

1. In a large pot, combine 1 gallon of cold water, 1 cup of kosher salt, and 1/2 cup of light brown sugar. Stir until the salt and sugar dissolve completely. Tip: Use warm water to speed up dissolving, then cool before adding the meat.
2. Add 1 tbsp black peppercorns, 1 tbsp coriander seeds, 1 tbsp fennel seeds, 1 tbsp mustard seeds, and 2 bay leaves to the brine. Stir to distribute the spices evenly.
3. Submerge your prime rib in the brine, ensuring it’s fully covered. Refrigerate for 8 to 24 hours. Tip: Use a plate or weight to keep the meat submerged if necessary.
4. Remove the prime rib from the brine and pat dry with paper towels. Discard the brine. Tip: Let the meat sit at room temperature for 1 hour before roasting to ensure even cooking.
5. Roast according to your preferred method until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium. Use a meat thermometer for accuracy.

Crisp on the outside, tender and pink within, this prime rib is a showstopper. Slice it thick and serve with a side of horseradish cream for a kick that cuts through the richness.

Alton Brown’s Smoky Brisket Brine

Never settle for bland brisket again. This smoky brine transforms tough cuts into tender, flavor-packed masterpieces with minimal fuss.

Ingredients

• 1 cup kosher salt – coarse, for deep seasoning
• 1/2 cup dark brown sugar – packed, for a caramelized crust
• 2 tbsp black peppercorns – freshly cracked, for a sharp kick
• 4 cloves garlic – smashed, for aromatic depth
• 2 bay leaves – dried, for earthy undertones
• 1 gallon cold water – filtered, for purity
• 1/4 cup liquid smoke – hickory-flavored, for that authentic BBQ vibe

Instructions

1. In a large pot, combine kosher salt, dark brown sugar, black peppercorns, garlic, bay leaves, and cold water. Stir over medium heat until salt and sugar dissolve completely, about 5 minutes.
2. Remove from heat and stir in liquid smoke. Let the brine cool to room temperature, ensuring flavors meld.
3. Submerge the brisket in the brine, weighing it down with a plate to keep it fully immersed. Refrigerate for 48 hours for maximum flavor penetration.
4. After brining, remove the brisket and pat dry with paper towels. Discard the brine.
5. Preheat your smoker to 225°F. Smoke the brisket fat-side up for 1 hour per pound, or until the internal temperature reaches 195°F for fork-tender perfection.
6. Let the brisket rest for at least 30 minutes before slicing against the grain. This ensures juicy, melt-in-your-mouth slices.

Look for a bark that’s dark and crispy, with meat that pulls apart effortlessly. Serve it on a platter with pickles and white bread for a classic BBQ feast, or chop it up for next-level tacos.

Alton Brown’s Sweet and Spicy Ham Brine

Get ready to elevate your ham game with this flavor-packed brine that’s a total game-changer. Bold spices meet sweet notes for a mouthwatering masterpiece.

Ingredients

• 1 cup dark brown sugar, packed for deep molasses sweetness
• 1/2 cup kosher salt, coarse and clean-tasting
• 1 tbsp black peppercorns, freshly cracked for a sharp bite
• 1 tbsp whole cloves, aromatic and pungent
• 1 tbsp allspice berries, warmly spiced
• 1 gallon cold water, crisp and clear
• 1 large orange, zest peeled in wide strips for citrusy brightness
• 1 cinnamon stick, fragrant and woody
• 1 piece fresh ginger (2 inches), thinly sliced for a spicy kick

Instructions

1. In a large pot, combine dark brown sugar, kosher salt, black peppercorns, whole cloves, allspice berries, orange zest, cinnamon stick, and ginger slices with cold water.
2. Bring the mixture to a boil over high heat, stirring occasionally to dissolve the sugar and salt completely.
3. Once boiling, remove the pot from heat and let the brine cool to room temperature, about 2 hours. Tip: Speed up cooling by placing the pot in an ice bath.
4. Submerge your ham completely in the cooled brine, ensuring it’s fully covered. Refrigerate for 12-24 hours for maximum flavor penetration.
5. After brining, remove the ham and pat dry with paper towels. Discard the brine. Tip: For an extra flavor boost, score the ham’s surface before roasting.
6. Roast the ham according to your preferred method, basting occasionally with its juices until the internal temperature reaches 140°F. Tip: Use a meat thermometer for perfect doneness.

Amazingly tender and bursting with a sweet-spicy harmony, this ham steals the show. Slice it thick for sandwiches or serve alongside roasted veggies for a feast that wows.

Alton Brown’s Refreshing Cucumber Brine

Dive into Alton Brown’s Refreshing Cucumber Brine, a crisp, hydrating concoction that’s perfect for beating the summer heat. This brine transforms ordinary cucumbers into tangy, flavorful bites with minimal effort.

Ingredients

• 4 cups cold, filtered water
• 1/2 cup granulated sugar, for a balanced sweetness
• 1/4 cup kosher salt, for clean, sharp flavor
• 1 cup distilled white vinegar, for a bright acidity
• 1 lb fresh cucumbers, thinly sliced for maximum crunch
• 1 tbsp mustard seeds, for a subtle, earthy bite
• 1 tsp dill seeds, for a hint of herbal freshness
• 2 cloves garlic, smashed to release aromatic oils

Instructions

1. In a large saucepan, combine 4 cups cold, filtered water, 1/2 cup granulated sugar, and 1/4 cup kosher salt. Heat over medium until the sugar and salt dissolve completely, about 3 minutes.
2. Remove the saucepan from heat and stir in 1 cup distilled white vinegar, 1 tbsp mustard seeds, 1 tsp dill seeds, and 2 smashed garlic cloves. Let the mixture cool to room temperature to preserve the cucumbers’ crunch.
3. Place 1 lb thinly sliced fresh cucumbers in a large, clean jar. Pour the cooled brine over the cucumbers, ensuring they’re fully submerged.
4. Seal the jar tightly and refrigerate for at least 48 hours before serving, allowing the flavors to meld beautifully. Tip: For even flavor distribution, gently shake the jar once a day.
5. After 48 hours, the cucumbers will have absorbed the brine’s tangy, sweet, and herbal notes, becoming irresistibly crisp and flavorful.

Relish the crisp texture and vibrant flavor of these brined cucumbers straight from the jar, or chop them into salads for an extra zing. Their refreshing taste also makes a perfect garnish for summer cocktails.

Alton Brown’s Zesty Shrimp Brine

Whip up your seafood game with this electrifying brine that’ll make your shrimp the star of any dish. Bold flavors and juicy texture? Yes, please.

Ingredients

• 1 cup kosher salt – coarse, for that perfect brine base
• 1/2 cup granulated sugar – to balance the salt with a sweet kiss
• 1 tbsp black peppercorns – whole, for a spicy backbone
• 1 tbsp coriander seeds – lightly crushed, to add a citrusy whisper
• 1 tsp red pepper flakes – for a fiery kick
• 4 cups ice-cold water – to shock the shrimp into succulence
• 1 lb large shrimp – shell-on, for maximum flavor absorption

Instructions

1. In a large bowl, combine kosher salt, granulated sugar, black peppercorns, coriander seeds, and red pepper flakes. Mix well to ensure even distribution.
2. Pour in ice-cold water and stir vigorously until the salt and sugar are completely dissolved. Tip: The colder the water, the better the brine penetrates the shrimp.
3. Add shell-on shrimp to the brine, ensuring they’re fully submerged. Cover and refrigerate for exactly 30 minutes – no more, no less, for perfect texture.
4. After brining, drain and rinse the shrimp under cold water to remove excess salt. Pat dry with paper towels. Tip: Leaving them wet can dilute flavors when cooking.
5. Cook as desired, but for a quick sear, heat a pan over high heat for 2 minutes, then cook shrimp for 1-2 minutes per side until just pink. Tip: Overcooking makes them rubbery, so watch closely.

Marvel at the transformation: plump, juicy shrimp with a zesty, spicy-sweet crust. Serve them over a crisp salad or alongside a creamy dip for a contrast that sings.

Alton Brown’s Herb-Infused Salmon Brine

Salmon just got a major upgrade. **Herb-infused brine** transforms this fish into a **juicy, flavor-packed** masterpiece. No fancy skills needed—just follow these steps.

Ingredients

• 4 cups **cold, filtered water**
• 1/4 cup **coarse kosher salt**
• 1/4 cup **granulated sugar**
• 1 tbsp **whole black peppercorns**, lightly crushed
• 2 **fresh rosemary sprigs**, bruised
• 2 **fresh thyme sprigs**, bruised
• 1 **fresh dill sprig**, bruised
• 1 **garlic clove**, smashed
• 1 lb **fresh salmon fillet**, skin-on

Instructions

1. In a **large, non-reactive bowl**, combine water, salt, and sugar. Stir until **fully dissolved**.
2. Add peppercorns, rosemary, thyme, dill, and garlic to the brine. **Crush herbs gently** to release oils.
3. Submerge salmon fillet in the brine, ensuring it’s **fully covered**. Refrigerate for **30 minutes—no longer**, or it’ll get too salty.
4. Remove salmon from brine. **Pat dry** with paper towels to ensure a crispy skin.
5. Heat a **non-stick skillet** over **medium-high heat**. Place salmon skin-side down. Cook for **4 minutes** until skin is **golden and crisp**.
6. Flip salmon. Cook for **2 more minutes** until **opaque and flaky**.

**Tip:** For extra flavor, let the brine cool with herbs before adding salmon. **Tip:** Always dry the salmon well for that perfect sear. **Tip:** Use a fish spatula to flip without breaking the fillet.

**Wow.** The salmon emerges **buttery-soft** with a **herbaceous punch**. Serve it over a **cool cucumber salad** or with **lemony quinoa** for a fresh twist.

Alton Brown’s Garlicky Lamb Brine

Unleash the bold flavors of Alton Brown’s Garlicky Lamb Brine—your next centerpiece is just a brine away. This recipe transforms your lamb into a juicy, flavor-packed masterpiece with minimal fuss.

Ingredients

• 1 gallon cold, crisp water
• 1 cup coarse, flaky kosher salt
• 1/2 cup granulated sugar, for a subtle sweetness
• 8 cloves garlic, smashed and fragrant
• 2 tbsp whole black peppercorns, for a spicy kick
• 4 sprigs fresh rosemary, woody stems removed
• 2 bay leaves, earthy and aromatic

Instructions

1. In a large pot, combine 1 gallon of cold water with 1 cup of kosher salt and 1/2 cup of granulated sugar. Stir until completely dissolved.
2. Add 8 smashed garlic cloves, 2 tbsp of black peppercorns, 4 sprigs of rosemary, and 2 bay leaves to the brine. Bring to a simmer over medium heat for 5 minutes to infuse flavors.
3. Remove from heat and let the brine cool to room temperature, then chill in the refrigerator until it reaches 40°F.
4. Submerge your lamb in the chilled brine, ensuring it’s fully covered. Refrigerate for 12-24 hours for optimal flavor penetration.
5. After brining, remove the lamb and pat dry with paper towels. Discard the brine.
6. Cook your lamb as desired, noting the brine will have seasoned it throughout, reducing the need for additional salt.

Here’s the deal: this brine gives your lamb an unbeatable juiciness and a garlicky, herby crust that’s downright addictive. Serve it sliced over a bed of roasted veggies or shred into tacos for a next-level twist.

Alton Brown’s Maple Syrup Brined Duck

You’ve never tasted duck like this before. Alton Brown’s Maple Syrup Brined Duck transforms the ordinary into extraordinary with just a few bold moves.

Ingredients

• 1 whole duck, about 5 lbs, with crispy skin desired
• 1 cup pure maple syrup, dark and robust
• 1/2 cup kosher salt, coarse and flaky
• 4 cups cold water, icy and refreshing
• 2 tbsp black peppercorns, freshly cracked
• 4 garlic cloves, smashed and aromatic
• 2 sprigs fresh thyme, earthy and fragrant

Instructions

1. In a large pot, whisk together maple syrup, kosher salt, and cold water until the salt dissolves completely.
2. Submerge the duck in the brine, adding black peppercorns, garlic cloves, and thyme. Cover and refrigerate for 24 hours for maximum flavor penetration.
3. Preheat your oven to 300°F. Remove the duck from the brine, pat dry with paper towels, and let it sit at room temperature for 30 minutes to ensure even cooking.
4. Place the duck on a rack in a roasting pan, breast side up. Roast for 2 hours, then increase the temperature to 400°F for the last 30 minutes to crisp the skin.
5. Let the duck rest for 15 minutes before carving. This allows the juices to redistribute, ensuring every bite is succulent.

Maple syrup brined duck offers a perfect balance of sweet and savory, with a skin that shatters at the touch. Serve it atop a wild rice pilaf or with a side of roasted root vegetables to complement its deep flavors.

Alton Brown’s Apple Cider Brined Pork Loin

Alright, let’s dive straight into making this mouthwatering Alton Brown’s Apple Cider Brined Pork Loin. **A**bsolutely no fluff, just pure, delicious action.

Ingredients

• 1 gallon fresh, crisp apple cider
• 1/2 cup coarse kosher salt
• 1/2 cup dark brown sugar, packed with molasses richness
• 1 tbsp whole black peppercorns, slightly crushed for aroma
• 1 tsp whole cloves, for a warm, spicy note
• 1 large ice cube (about 1 cup water), to chill the brine quickly
• 1 (4 to 5-pound) boneless pork loin, trimmed of excess fat
• 2 tbsp high-quality olive oil, for searing

Instructions

1. In a large pot, combine apple cider, kosher salt, brown sugar, peppercorns, and cloves. **Tip:** Stir over medium heat until salt and sugar dissolve completely, about 3 minutes.
2. Remove from heat and add the large ice cube to cool the brine rapidly. **Tip:** This prevents cooking the pork when it’s added.
3. Submerge the pork loin in the brine, ensuring it’s fully covered. Refrigerate for 12 to 24 hours. **Tip:** For even flavor, flip the pork halfway through brining.
4. Preheat oven to 350°F. Remove pork from brine, pat dry with paper towels, and let sit at room temperature for 30 minutes.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork on all sides until golden brown, about 3 minutes per side.
6. Transfer skillet to oven and roast until internal temperature reaches 145°F, about 25-30 minutes. Let rest for 10 minutes before slicing.

**W**ow, that pork loin is juicy, with a perfect balance of sweet and savory from the brine. Serve it sliced over a bed of roasted autumn veggies or alongside a sharp apple slaw for crunch.

Alton Brown’s Coffee Rubbed Steak Brine

Kickstart your steak game with this bold coffee rub that’ll have your taste buds buzzing. Perfect for grilling season, it’s a smoky, savory knockout.

Ingredients

• 1/2 cup coarse kosher salt
• 1/4 cup freshly ground dark roast coffee
• 2 tbsp dark brown sugar, packed
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 lb thick-cut ribeye steak, room temperature
• 2 cups cold water

Instructions

1. In a medium bowl, whisk together 1/2 cup coarse kosher salt, 1/4 cup freshly ground dark roast coffee, 2 tbsp dark brown sugar, 1 tbsp smoked paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, and 1 tsp onion powder until fully combined.
2. Place 1 lb thick-cut ribeye steak in a large resealable bag and pour the coffee rub mixture over it, ensuring the steak is evenly coated. Seal the bag, pressing out excess air.
3. Refrigerate the steak for at least 4 hours, or overnight for deeper flavor. Tip: For even marination, flip the bag halfway through.
4. Remove the steak from the fridge and rinse off the brine under cold water. Pat dry with paper towels. Tip: Letting the steak sit at room temperature for 30 minutes before cooking ensures even cooking.
5. Preheat your grill to high heat (450°F). Grill the steak for 4-5 minutes per side for medium-rare, or until internal temperature reaches 135°F. Tip: Avoid moving the steak too much to get a perfect sear.
6. Let the steak rest for 5 minutes before slicing against the grain.

Expect a crusty, aromatic exterior giving way to a juicy, tender interior. Serve atop a crisp arugula salad or with roasted sweet potatoes for a full flavor experience.

Alton Brown’s Citrusy Chicken Wings Brine

Whip up your wing game with this zesty brine that’s a total game-changer. Alton Brown’s method locks in juicy tenderness and a citrus punch that’ll have everyone begging for seconds.

Ingredients

• 1 cup kosher salt (coarse, for even dissolving)
• 1/2 cup light brown sugar (packed, for a caramelized depth)
• 1 quart cold water (crisp, to balance the brine)
• 1 quart ice cubes (to chill rapidly)
• 1 navel orange (juicy, sliced into rounds)
• 1 lemon (bright, sliced into rounds)
• 1 lime (tangy, sliced into rounds)
• 3 cloves garlic (aromatic, smashed)
• 1 tbsp black peppercorns (bold, whole)
• 2 lbs chicken wings (plump, for maximum flavor absorption)

Instructions

1. In a large pot, combine kosher salt, brown sugar, and cold water. Heat over medium until salt and sugar fully dissolve, about 3 minutes. Tip: Stir constantly to prevent settling.
2. Remove from heat. Add ice cubes to cool the brine immediately. Tip: This stops the cooking process and ensures safety.
3. Submerge orange, lemon, lime slices, smashed garlic, and black peppercorns into the brine. Stir to release the citrus oils.
4. Add chicken wings to the brine, ensuring they’re fully covered. Refrigerate for 12 hours. Tip: Use a plate to weigh down the wings if they float.
5. Preheat oven to 400°F. Drain and pat wings dry with paper towels for crispy skin.
6. Arrange wings on a baking rack over a sheet pan. Bake for 50 minutes, flipping halfway, until golden and internal temp reaches 165°F.

Here’s the deal: these wings come out impossibly juicy with a crackling skin and a citrusy aroma that’s irresistible. Serve them piled high with extra citrus rounds for a vibrant, Instagram-worthy platter.

Alton Brown’s Spicy Bloody Mary Brined Turkey

Alright, let’s dive straight into Alton Brown’s Spicy Bloody Mary Brined Turkey—**bold flavors**, **juicy results**, and a **kick** that’ll wake up your taste buds.

Ingredients

• 1 gallon cold water (ice-cold for crispness)
• 1 cup kosher salt (coarse for even brining)
• 1/2 cup brown sugar (packed for deep sweetness)
• 1 tbsp black peppercorns (freshly cracked for heat)
• 1 tbsp coriander seeds (toasted for nutty aroma)
• 1 tsp red pepper flakes (fiery for that signature kick)
• 2 cups tomato juice (rich and tangy)
• 1/4 cup lemon juice (bright and zesty)
• 2 tbsp Worcestershire sauce (umami-packed)
• 1 tbsp prepared horseradish (sharp and pungent)
• 1 tsp celery seeds (earthy for balance)
• 1 (12-14 lb) whole turkey (fresh, never frozen)

Instructions

1. In a large pot, combine cold water, kosher salt, and brown sugar. Stir until fully dissolved.
2. Add black peppercorns, coriander seeds, red pepper flakes, tomato juice, lemon juice, Worcestershire sauce, horseradish, and celery seeds. Bring to a simmer over medium heat, then cool completely.
3. Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate for 12-24 hours for maximum flavor.
4. Preheat oven to 325°F. Remove turkey from brine, pat dry with paper towels, and place on a rack in a roasting pan.
5. Roast for 13-15 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
6. Let the turkey rest for 30 minutes before carving to lock in juices.

Key tip: For extra crispy skin, blast the turkey under the broiler for the last 5 minutes of cooking. Keep an eye on it to prevent burning. Serve with a side of pickled veggies for a tangy contrast to the spicy, savory turkey. The result? A turkey that’s **moist**, **flavor-packed**, and **unforgettable**.

Alton Brown’s Honey Glazed Brined Cornish Hens

Yearning for a show-stopping dinner that’s easier than it looks? These honey-glazed Cornish hens are your ticket to flavor town—juicy, crispy, and downright irresistible.

Ingredients

• 2 Cornish hens, patted dry
• 1/4 cup kosher salt, for brining
• 1/4 cup honey, warm and runny
• 2 tbsp unsalted butter, melted and bubbly
• 1 tbsp apple cider vinegar, tangy and sharp
• 1 tsp smoked paprika, deeply aromatic
• 1/2 tsp garlic powder, finely ground
• 4 cups cold water, icy and refreshing

Instructions

1. In a large bowl, dissolve kosher salt in cold water to create the brine.
2. Submerge the Cornish hens in the brine, ensuring they’re fully covered. Refrigerate for 1 hour—no more, no less.
3. Preheat your oven to 375°F (190°C), positioning the rack in the center for even cooking.
4. Remove hens from brine; rinse under cold water and pat dry with paper towels. Tip: Dry skin equals crispy skin.
5. Place hens on a rack over a baking sheet. Roast for 30 minutes, untouched.
6. Meanwhile, whisk together honey, melted butter, apple cider vinegar, smoked paprika, and garlic powder in a small bowl.
7. After 30 minutes, brush hens generously with the honey glaze. Return to oven for another 20 minutes, glazing once more halfway through. Tip: Double-glazing ensures a sticky, caramelized finish.
8. Check for doneness—the internal temperature should reach 165°F (74°C) at the thickest part of the thigh.
9. Let rest for 10 minutes before serving. Tip: Resting locks in those precious juices.

Juicy inside with a crackling, honey-kissed crust, these hens are a masterpiece. Serve them atop a bed of wild rice pilaf or with roasted root veggies for a meal that’s as beautiful as it is delicious.

Alton Brown’s Bourbon Infused Brined Ribs

Fire up your taste buds for a game-changing rib recipe that’s all about bold flavors and tender bites. Alton Brown’s Bourbon Infused Brined Ribs are a smoky, sweet, and utterly irresistible twist on the classic.

Ingredients

• 1 cup coarse kosher salt
• 1/2 cup dark brown sugar, packed
• 2 tbsp black peppercorns, freshly cracked
• 1/2 cup bourbon, high-quality and oak-aged
• 4 cups cold water, filtered
• 1 rack pork ribs, meaty and well-marbled
• 2 tbsp smoked paprika, sweet and aromatic
• 1 tbsp garlic powder, finely ground

Instructions

1. In a large pot, combine 1 cup coarse kosher salt, 1/2 cup dark brown sugar, 2 tbsp freshly cracked black peppercorns, and 4 cups filtered cold water. Stir until the salt and sugar dissolve completely.
2. Pour in 1/2 cup high-quality oak-aged bourbon into the brine mixture, stirring gently to incorporate.
3. Submerge 1 rack of well-marbled pork ribs in the brine, ensuring it’s fully covered. Refrigerate for 12 hours for maximum flavor penetration.
4. Preheat your smoker to 225°F, aiming for a steady temperature throughout the cooking process.
5. Remove the ribs from the brine, pat dry with paper towels, and evenly coat with 2 tbsp sweet aromatic smoked paprika and 1 tbsp finely ground garlic powder.
6. Place the ribs in the smoker, bone-side down, and smoke for 5 hours, or until the meat pulls away from the bone with ease.
7. Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute.

Smoky, succulent, and with a hint of bourbon warmth, these ribs are a showstopper. Serve them with a side of sharp slaw to cut through the richness, or drizzle with extra bourbon for an adult twist.

Alton Brown’s Soy Sauce Brined Tofu

Kickstart your tofu game with this umami-packed twist. Alton Brown’s Soy Sauce Brined Tofu transforms the bland into bold with minimal effort.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and drained
• 1/2 cup low-sodium soy sauce, rich and savory
• 1/4 cup pure maple syrup, dark and robust
• 2 cloves garlic, freshly minced
• 1 tbsp ginger, finely grated
• 1 tsp red pepper flakes, for a subtle heat
• 1 cup water, filtered and cold

Instructions

1. Slice the pressed tofu into 1/2-inch thick slabs. Pat dry with paper towels to ensure maximum brine absorption.
2. In a medium bowl, whisk together soy sauce, maple syrup, garlic, ginger, red pepper flakes, and water until fully combined.
3. Submerge tofu slabs in the brine, ensuring they’re fully covered. Cover and refrigerate for 24 hours for deep flavor penetration.
4. Preheat oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
5. Arrange brined tofu on the baking sheet, spacing evenly. Reserve leftover brine for basting.
6. Bake for 25 minutes, flipping halfway and basting with reserved brine for a glossy finish.
7. Broil on high for 2-3 minutes until edges are caramelized and slightly crispy. Watch closely to prevent burning.

Result? Tofu with a chewy exterior, tender inside, and a flavor that punches way above its weight. Serve atop steaming rice or chop into salads for an instant upgrade.

Alton Brown’s Rosemary and Thyme Brined Rabbit

Venture into the world of gourmet game with this show-stopping rabbit dish. **Elevate** your dinner game with Alton Brown’s foolproof brine, packing every bite with herbaceous depth and juicy tenderness.

Ingredients

• 1 whole rabbit, cleaned and patted dry
• 4 cups cold, crisp filtered water
• 1/2 cup coarse kosher salt
• 1/4 cup fragrant honey
• 2 tbsp fresh rosemary leaves, roughly chopped
• 2 tbsp fresh thyme sprigs
• 4 cloves garlic, smashed and peeled
• 1 tbsp whole black peppercorns
• 2 bay leaves, crumbled
• 1 tbsp rich extra virgin olive oil

Instructions

1. In a large pot, combine cold filtered water, kosher salt, honey, rosemary, thyme, garlic, peppercorns, and bay leaves. **Stir** until salt and honey dissolve completely.
2. Submerge the rabbit in the brine, ensuring it’s fully covered. **Refrigerate** for 12 hours, no more, to prevent over-salting.
3. Preheat your oven to 375°F. **Remove** rabbit from brine, rinse under cold water, and pat dry with paper towels.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. **Sear** rabbit on all sides until golden brown, about 3 minutes per side.
5. Transfer skillet to the oven. **Roast** for 25 minutes, or until the internal temperature reaches 160°F at the thickest part.
6. **Rest** the rabbit on a cutting board for 10 minutes before carving. This lets juices redistribute for maximum moisture.

Melt-in-your-mouth tender with a crispy, herb-kissed crust, this rabbit is a revelation. **Pair** with a bold red wine or serve over creamy polenta for a meal that’s anything but basic.

Alton Brown’s Peppercorn Crusted Brined Venison

Venture into the wild side of gourmet with this game-changing venison dish. Bold flavors and a foolproof brine ensure every bite is **juicy, tender, and packed with punch**.

Ingredients

• 1 cup kosher salt, for a deep, even brine
• 1/2 cup brown sugar, to balance the salt with a touch of sweetness
• 4 cups ice-cold water, to chill the brine quickly
• 2 lbs venison loin, trimmed of silverskin for maximum tenderness
• 2 tbsp coarsely ground black peppercorns, for a spicy, aromatic crust
• 1 tbsp high-smoke-point vegetable oil, like grapeseed, for searing

Instructions

1. In a large bowl, whisk together kosher salt, brown sugar, and ice-cold water until fully dissolved to create the brine base.
2. Submerge the venison loin in the brine, ensuring it’s fully covered. Refrigerate for exactly 12 hours for optimal flavor and moisture.
3. Remove the venison from the brine; pat dry with paper towels. Let it sit at room temperature for 30 minutes to ensure even cooking.
4. Heat a heavy skillet over medium-high heat. Add grapeseed oil, swirling to coat the pan evenly.
5. Press the coarsely ground black peppercorns onto all sides of the venison, creating a uniform crust.
6. Sear the venison for 2 minutes per side, including the edges, for a perfect medium-rare finish.
7. Transfer to a cutting board; let rest for 10 minutes. This allows juices to redistribute, ensuring a moist slice.
8. Slice against the grain into 1/2-inch thick pieces for the most tender bite.

Rustic yet refined, this venison boasts a **crisp peppery shell** giving way to a **succulent, pink center**. Serve atop a smear of roasted garlic mashed potatoes or alongside a sharp arugula salad for contrast.

Conclusion

Zesty flavors await in these 20 Alton Brown brine recipes, each promising to elevate your meals from good to unforgettable. Whether you’re a seasoned chef or a curious cook, there’s something here to inspire your next culinary adventure. Don’t forget to share which recipe stole your heart in the comments and pin your favorites to spread the savory love on Pinterest. Happy brining!