Brines

There’s nothing better than biting into chicken or turkey that’s juicy and full of flavor all the way through. The secret? Brining.

At its core, a brine is just flavored water that your meat soaks in before cooking. It can be as simple as salt and water, or as creative as adding pickle juice, fresh herbs, citrus, or even buttermilk. Brining not only seasons your poultry but also helps it stay moist and tender during cooking.

How Long Should You Brine?

The timing depends on the size of your poultry:

• Large turkey (Thanksgiving style): Brine a thawed turkey in the fridge for 2–3 days.
• Chicken pieces (like breasts or thighs): An overnight brine is usually perfect.

Most brines start with water as the base, but some (like the Chick-fil-A–style brine) swap it for buttermilk for extra richness.

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Brine Flavor Add-ins to Try

Brown Sugar & Herb Brine → Great for baked chicken or turkey.
2 rosemary sprigs, 2 thyme sprigs, ½ cup dark brown sugar, 1 tsp peppercorns.

Orange Citrus Brine → Perfect for baked chicken with citrus or lemon-pepper seasoning.
3 sliced oranges, ¼ cup apple juice, 2 chicken bouillon cubes, 2 rosemary sprigs, 2 thyme sprigs, ½ cup light brown sugar, 2 tbsp salt.

Chick-fil-A Dupe Brine → For chicken sandwiches or nuggets.
Use buttermilk as the liquid base, add ½ cup pickle juice, and toss in a few pickles for extra flavor.

Simple Salt Brine → For a neutral, all-purpose seasoning.
Just salt and water – it lets your dish’s natural flavors shine.

Spicy Buttermilk Brine → Ideal for fried chicken.
Use buttermilk as the base, then add 1/4 cup hot sauce, ¼ cup dark brown sugar, 1 tablespoon cayenne, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 teaspoon pepper.

If you try these recipes, be sure to comment below or tag us on social media—I’d love to see your creations!