Brine for Chicken and Turkey

Brine for chicken and turkey
Claire Cohen
Ratings (39)
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Brining time: 8 hrs
  • Yield: 1 1/2 gallons (1 serving)
Nutritional Guidelines (per serving)
451 Calories
1g Fat
117g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Brining chicken, turkey, and other poultry is a great way to add flavor and moisture to the meat before cooking it. This easy brine recipe can be used for brining a whole turkey breast, a whole chicken, or a whole turkey.

In its simplest form, brine is a solution of salt in water. Generally, for brining chicken, turkey, and other poultry, we add sugar and a few simple spices.

When you add your poultry to the brine solution, the liquid should be icy. Room temperature brine can be a food safety hazard.


  • 1 gallon water
  • 1 cup Kosher salt
  • 1/2 cup brown sugar
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon whole allspice
  • 8 cups ice

Steps to Make It

  1. Combine the water, salt, sugar, peppercorns, and allspice in a large stockpot. Stir to dissolve the salt and sugar.

  2. Bring to a boil, then remove from heat. Allow the brine to cool completely.

  3. Add the ice, and then immerse the turkey breast or whatever item you are brining. Weigh it down if necessary.

  4. Transfer to a refrigerator for 8 hours or overnight.

  5. When you're ready to roast, remove the turkey breast and rinse it thoroughly. You can pour out the brine solution at this point.