Brining

Beef: oregano, rosemary, thyme, mustard, garlic

Lamb: rosemary, garlic

Pork: sage, garlic

Fish: cilantro, basil, citrus

You may not want to use all of the ingredients listed for each category. Experiment – the key is to use ingredients and flavors that appeal to your taste.

Brining leaner cuts of meat such as poultry, turkey, and pork in a saltwater solution produces juicier roasts and rotisserie. The difference between brined and non-brined meats is very noticeable. If you have the time it is definitely recommended.

The rule to follow is to use a cup of table salt or 1½ cups kosher salt for every gallon of water.

Or, for smaller cuts of meat, ½ cup kosher salt for every quart of water.

Simply mix salt and water together. Place item to be brined in a non-reactive container or sealable plastic bag large enough to completely immerse the meat. Pour in the brine, cover, and refrigerate.

The amount of time needed to brine depends on how big the roast is. Following is a simple guideline:

Whole chicken	3–8 hours
Chicken parts	1–2 hours
Whole turkey	12–24 hours
Turkey breast	4–6 hours
Game hens	1–2 hours
Pork chops	2–6 hours
Pork tenderloin	2–6 hours
Pork loin	24 hours

It is important to thoroughly rinse and dry the meat once you remove it from the brine, so when it roasts it will be juicy, not salty.