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 recipe 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
What does brining actually do?
Brining is soaking meat in salt. The salt diffuses into the meat, where it modifies muscle proteins so they retain more moisture during cooking.
Does brining make chicken and turkey juicier?
Yes. After brining, poultry loses less moisture as it cooks, resulting in a juicier finished product.
Do flavors in a brine penetrate deeply?
Salt flavor penetrates effectively. However, most herbs and spices contribute only subtle surface aromas rather than deep interior flavors.
How long should poultry soak in salt water?
Thickness is a determining factor for brining time. Chicken pieces: 2 to 4 hours. Whole chicken: 6 to 12 hours. Turkey: 12 to 24 hours depending on size.
Should you rinse poultry after brining?
Yes. Even though you don’t need to wash raw chicken, it helps to rinse off excess surface salt after brining 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
Rate this RecipeMakes
1 gallonIngredients
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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