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Poultry Brine
Poultry Brine
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
30 minutes
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6

A brine is a solution of salt in water. When a piece of chicken or turkey is soaked in the brine, the water and salt deeply penetrate the meat, making it not only more flavorful but also juicy and succulent.

When we add aromatics the result is even better. The only thing we need to be careful with is the amount of time the meat is allowed remain in the brine. It depends on the size of the piece. A whole chicken takes up to 8 hours, the breast takes 2 hours as do the thighs. If you are dealing with small pieces, then ½ an hour is enough.

A whole turkey should be completely submerged in the brine for 2 days and about 4 hours for a turkey breast. This way, this particular type of poultry which can sometimes come out quite dry, will remain juicy and tasty long after it is has finished cooking.

I’m going to share my favorite brine recipe with you… You can switch up the aromatics with any that you may prefer. You can also add less salt if the chicken or turkey seems to be saltier than you would like or if you have a tendency to forget things in the refrigerator!!


  • Add all of the ingredients for the brine in a pot. Stir and as soon as it comes to a boil, remove from heat and allow the mixture to cool.
Store the brine in the refrigerator for up to 1 week, or divide into parts and store in the freezer for up to 3 months…  
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