Basic Poultry Brine

poultry brine in a clear container on a table with a whisk on the table

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This brine recipe makes enough for about 10 pounds of poultry. It uses a moderate salt concentration suitable for multi-hour soaking without leaving your chicken or turkey tasting like a salt lick. Onion, herbs, and spices bring subtle aromas while brown sugar balances all the flavors. Always chill the brine completely before use. When brining, avoid buying poultry products labeled “enhanced,” “self-basting,” or “flavor added,” as well as most kosher birds, since they have already been salted during processing and could become overly salty.

Course:

Chicken

turkey

Cuisine:

American

Author: Ray Sheehan

Makes:

1 gallon

Servings: 20

Takes:

Prep Time: 5

Total Time: 5

Ingredients

Notes:

About the brown sugar. Brown sugar tempers the salt in this brine and encourages better browning.

Metric conversion:

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.

Nutrition per Serving