Brine for Chicken and Turkey

Brine for chicken and turkey
Claire Cohen
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 1 1/2 gallons (1 serving)
Ratings (37)

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.

What You'll Need

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

How 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 eight 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.
    Nutritional Guidelines (per serving)
    Calories 451
    Total Fat 1 g
    Saturated Fat 0 g
    Unsaturated Fat 0 g
    Cholesterol 0 mg
    Sodium 113,215 mg
    Carbohydrates 117 g
    Dietary Fiber 3 g
    Protein 1 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)