Brief soaking poultry in salt water is one of the most reliable ways to improve it, whether you’re roasting a whole turkey, smoking chicken thighs, or grilling bone-in breasts. A properly balanced poultry brine improves moisture retention and texture by allowing salt to penetrate the meat before cooking. Click here to learn more about the science of how brining works. This basic poultry brine recipe serves as a flexible foundation you can adjust to create different flavor profiles of your choice.
Poultry Brine FAQs
Brining is soaking meat in salt. The salt diffuses into the meat, where it modifies muscle proteins so they retain more moisture during cooking.
Yes. After brining, poultry loses less moisture as it cooks, resulting in a juicier finished product.
Salt flavor penetrates effectively. However, most herbs and spices contribute only subtle surface aromas rather than deep interior flavors.
Chicken pieces: 2 to 4 hours. Whole chicken: 6 to 12 hours. Turkey: 12 to 24 hours depending on size.
Yes. Rinse off excess surface salt and pat the poultry completely dry before cooking. For the crispiest skin, allow the chicken or turkey to air-dry in the refrigerator before it goes on the cooker.
Basic Poultry Brine
Makes:
1 gallonTakes:
Ingredients
- 1 gallon warm water
- 5 tablespoons Morton Coarse Kosher Salt
- 2/3 cup packed light brown sugar
- 1 large onion sliced
- 1 bunch fresh thyme
- 1 bunch fresh parsley
- 1 tablespoon black peppercorns
- 1 dried bay leaf
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Whisk together the warm water, kosher salt, and brown sugar until fully dissolved. Add the onion, thyme, parsley, peppercorns, and bay leaf.
- Chill. Refrigerate for at least 1 hour or up to 4 days. Use cold. There is no need to strain the brine before using. Completely submerge the poultry in the brine and brine cold. Just brush off any seasoning on the poultry when you remove it from the brine.
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