Poultry Brine

Poultry Brine
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  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: Makes about 1 gallon of brine
Ratings (5)

This high-powered poultry brine is loaded with flavor. One trick to enhancing the taste of this brine is by adding vinegar and spices to the mixture a few days before using. Keep refrigerated until ready to use.

What You'll Need

  • 1 gallon/3.8 liters water
  • 1 cup/240 mL salt (1 1/2 cups/360 mL kosher or coarse salt)
  • 1/2 cup/120 mL white vinegar
  • 3 tablespoons/45 mL brown sugar
  • 1 tablespoon/15 mL pickling spice
  • 1 teaspoon/5 mL black pepper
  • 1 teaspoon/5 mL allspice
  • 1 teaspoon/5 mL garlic powder
  • 1 teaspoon/5 mL tarragon

How to Make It

1. Dissolve salt and brown sugar in water in a large pot. Bring to a boil. Allow to cool.

2. Add vinegar and spices. Brine for 1 hour per pound of poultry.

3. Thoroughly rinse all the brine from the turkey before cooking. Otherwise, there will be a salty flavor to the turkey. Read more on brining turkey.