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Brine

Explore 25 recipes, 1 article, 1 gallery, 25 videos, and more

Tasty Tropical Plants

Other Ideas:
Guests, Olives, Planting, Trees
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Golden Brown Pork Chops

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How to Make Pollo alla Diavola

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How to Brine Pork Chops

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Bo Ssam Kimchi with Chef David Chang

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Roasted Dry-Brined Turkey

Ingredients
  • Coarse salt and freshly ground pepper
  • Pan drippings, reserved from turkey
  • 14 dried bay leaves, 10 crushed, 4 left whole
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 1/4 cup all-purpose flour
  • 1 whole fresh turkey (22 to 24 pounds), giblets and neck reserved for Simple Giblet Stock
  • 6 ounces (1 1/2 sticks) unsalted butter, softened, plus more for baking dish if needed
  • Simple Giblet Stock, or 4 cups homemade or store-bought low-sodium turkey or chicken stock
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 1 ounce (2 tablespoons) unsalted butter, softened
  • Leek-Celery Root Stuffing
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 cup water, plus more if needed
  • Coarse salt and freshly ground pepper
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Westport River Barrel Cukes

Ingredients
  • 4 1/2 pounds pickling cucumbers, 3 to 5 inches long, blossom ends removed
  • 1 or 2 handfuls small fresh chiles of your choice, stabbed or slit twice
  • 1 large head garlic, minced
  • 1 cup grated fresh horseradish
  • 1 large onion, sliced crosswise about 1/2 inch thick
  • 1 handful fresh dill heads or fronds (optional)
  • 2 tablespoons yellow mustard seeds
  • 2 tablespoons coriander seeds, cracked
  • 1 tablespoon black peppercorns
  • 4 dried bay leaves, crumbled
  • 1 handful grape, sour-cherry, or oak leaves, well washed (optional)
  • 12 cups water
  • 3/4 cup white-wine vinegar
  • 7 1/2 tablespoons coarse salt
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Brined, Slow-Cooked Turkey Breast

Time:1 hour 30 mins
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Roasted Turkey Breast and Natural Jus with Mushroom, Brown Butter, and Sage Stuffing

Ingredients
  • 1 cup sugar
  • 3/4 cup coarse salt
  • 1 medium onion, unpeeled and chopped, plus 2 cups peeled and chopped
  • 12 cloves garlic, unpeeled and crushed, plus 4 cloves peeled and crushed
  • 16 whole peppercorns
  • 4 bay leaves
  • 1 bunch plus 4 sprigs fresh thyme
  • 1 bunch fresh flat-leaf parsley plus 2 tablespoons, chopped
  • 1 lemon, halved
  • 1 (7-pound) turkey breast, skin-on, ribs and backbone intact (thawed if frozen)
  • 6 tablespoons unsalted butter, softened
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 2 sprigs fresh sage
  • 2 cups store-bought low-sodium chicken broth
  • 2 teaspoons Emeril's Original Essence
  • Freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • Brown Butter, Sage, and Mushroom Stuffing, for serving
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