What makes a good brine for chicken?


  • 16 cups water.
  • ¾ cup kosher salt.
  • ⅔ cup white sugar.
  • 2 heads garlic, crushed and chopped.
  • ¼ cup dried sage, or to taste.
  • ¼ cup dried basil, or to taste.
  • 1 tablespoon whole black peppercorns.
  • 1 large bay leaf.

How do you make the best brine?


  1. 4 cups cold water.
  2. 6 Tbsp. Diamond Crystal kosher salt, 4 1/2 Tbsp.Morton’s kosher salt or 3 Tbsp.
  3. 2 Tbsp.
  4. Lean meat for brining.
  5. Optional ingredients: peppercorns, juniper berries, rosemary, thyme and/or sage sprigs, bay leaves, allspice berries, whole cloves, star anise, other favorite herbs and spices.

How long can you leave chicken in brine water?

two days
You can leave your chicken in the wet brine for up to two days (a larger turkey can handle more without becoming overly salty), but the liquid will need at least 12 hours to work its magic.

How long should you brine chicken?

The longer you brine, the stronger the seasoning, the more robust the flavor, and more tender and juicy the meat will become. For small cuts of chicken, the times will vary. For chicken wings, you want to brine for up to 48 hours. For chicken breasts, brine up to 4 to 6 hours max.

How do you make a brine solution for chicken?


  1. 2 litres / 2 quarts water , cold tap water.
  2. 1/3 cup kosher or cooking salt, NOT table salt (Note 1)
  3. 2 lemons , quartered.
  4. 10 sprigs parsley , fresh.
  5. 7 sprigs thyme.
  6. 2 sprigs rosemary.
  7. 5 bay leaves, fresh (or 3 dried)
  8. 1⁄4 cup honey.

Is it okay to brine chicken overnight?

Dry brines can be left on for just a short time if cooking small cuts of meat or you if are in a hurry, but for a dry brine to really work its magic, leave it on for 12 to 24 hours or up to 3 days. Wet brines should be left for at least 12 hours and up to 2 days.

Do you have to refrigerate chicken while brining?

Cover the pot with plastic wrap, and refrigerate for at least 12 hours or up to 2 days. Some recipes mention brining your bird in an ice filled cooler, but to be sure your brine and bird stay cold enough and avoid any food safety issues, it’s best to keep it in the refrigerator.

What is the ratio for a brine?

Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt. Place the meat in the brine and put the whole container in the refrigerator.

What does brining a Turkey do?

The basic concept is that brining a turkey, or any meat, helps that meat retain moisture over long cooking periods. My husband said this recipe created the juiciest turkey he had ever experienced. Even after almost 4 hours of cook time, you could squeeze the juice out of the meat it was so tender and juicy.

How do you brine a 12 pound turkey?

This fruity and tropical concoction is great on poultry and adds a lively tang to your holiday bird. Add chunks of raw pineapple and onions into the bird cavity while cooking for extra fragrance and flavor. Use 1 hour of brine per pound of turkey you’re making. A 12-pound turkey will require 12 hours in the brine mixture.

What are the ingredients in a pork brine?

All of the ingredients, which include soy sauce, maple syrup, spices, and brown sugar, are boiled together making for a quick and easy brine. Dissolve and cook the ingredients in part of the water, let cool, and add the rest of the liquid before using it. Use it on big roasts and pork chops by halving the amounts.

What is the best brine to tenderize Turkey?

The citrus fruits in this citrus turkey brine not only add a great tangy flavor but also act to tenderize the meat of the poultry. The mild acid of the lemon will help to carry flavors deep into the meat, and the onion and garlic add a nice savory touch.