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.
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!
Recipe
Yield: Enough for 4–6 pounds of poultry (scale up or down as needed)
Base Brine Ingredients
- 8 cups water*
- ½ cup kosher salt (or ¼ cup of salt)
Equipment
- Large stockpot*
- Wooden or silicone spoon
- Airtight container or large resealable bag
Instructions
- In a large pot, bring the water to a boil.
- Add the salt and sugar until fully dissolved.
- Add flavors. Mix in any additional flavorings you’d like – such as citrus slices, herbs, spices, or pickle juice.
- Let it simmer for 10 minutes to infuse the flavors.
- Cool it down. Let the brine cool completely before adding your poultry.
- Submerge poultry. Place your chicken or turkey in a large bowl or large ziploc bag (double them) and pour the cooled brine on top making sure it’s fully covered. If needed, use a plate or bowl to weigh it down in the brine.
- Refrigerate:
- Chicken pieces → Brine overnight or at least 12 hours.
- Whole turkey → Brine 2–3 days.
- Rinse & cook. Remove poultry from the brine, give it a quick rinse, pat dry, and cook as desired
Note: Buttermilk may be substituted for water. If using buttermilk mix all the ingredients together do not heat it up as the buttermilk will curdle. For salt only or buttermilk brines, use a mixing bowl instead of a pot.
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