The Perfect Poultry Brine for Flavorful, Juicy Meats

If you want to elevate your poultry game, a great brine is the secret to tender, flavorful meat that’s juicy all the way through. Whether you’re preparing a Thanksgiving turkey, a weeknight chicken dinner, or something in between, this brine recipe is simple, effective, and sure to impress.

Why Brine?

Brining enhances the natural flavors of your poultry while ensuring it stays moist, even after cooking. The salt penetrates the meat, seasoning it from within and locking in moisture, while the herbs, sugar, and garlic add layers of delicious flavor.

Brining Times:

• Boneless Chicken Breasts: 6 hours

• Whole Chickens: 24 hours

• Bone-In Turkey Breasts: 48 hours

• Whole Turkeys: 72 hours

• Chicken Wings: 6 hours

Go To Poultry Brine

Recipe by JoshCourse: PrepCuisine: AnyDifficulty: Easy

Servings

1

servings

Prep time

15

minutes

Cooking timeminutes

Calorieskcal

Ingredients

• 1 Quart of Water (to boil)

• ½ Cup Coarse Grain Salt

• ½ Cup Dark Brown Sugar

• ¼ Cup Coarse Black Pepper

• 2 Tablespoons Italian Seasoning

• 2 Tablespoons Minced Garlic

• 2 Quarts Cold Water (or substitute half with ice for quicker cooling)

Directions

• Bring 1 quart of water to a boil in a large pot.
• Stir in the salt, brown sugar, black pepper, Italian seasoning, and minced garlic. Let everything dissolve completely.
• Remove the pot from heat and add 2 quarts of cold water (or 1 quart of cold water and plenty of ice). Allow the brine to cool completely.
• Submerge your poultry in the cooled brine, making sure it’s fully covered.

Notes

• Brining Times:
  • Boneless Chicken Breasts: 6 hours
  • Whole Chickens: 24 hours
  • Bone-In Turkey Breasts: 48 hours
  • Whole Turkeys: 72 hours
  • Chicken Wings: 6 hours