Brining Poultry Recipe

Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Brunch
Beverages
Condiments & Sauces
Preserves & Pickles
Dairy Free Recipes
Farrago

Table of Contents

Outdoor BBQ & Party Ideas

Add-A-Recipe

BikePro Parts & Accessories

Ipod Repair Service

Northern California
Wine Country Vacation

Windsor Oaks Vineyards

Joseph Swan Vineyards

Forgotten Felines

Microchip Your Pet

HUGE Discounts on affordable designer and discount brand name shoes. Click here to see the deals on over 2000 items.
Imelda's Closet

Site Map

Farrago

Information

Grass Fed Food & Facts

The Art of Slow Food

Seasonal Food Charts

Grilling vs. Barbeque

Food Allergies

Eating Dairy Free

Tables

Measurement Equivalents

Ingredient Substitutions

Meats Roasting Guide

Quick Soaking Dried Beans

Brining Poultry

Other Interesting Sites

Joseph Swan Vineyards

Windsor Oaks Vineyards

Crinella Winery

Wine Country Vacation Rental Home in Northern California

Imelda's Closet Shoes and Accessories

Forgotten Felines of Sonoma County Feral Cat Rescue

Pet-Helpers, Microchip Your Pet

Brining Poultry

Contributed by: Melinda

Here are instructions for Chicken, but I use this method when I cook Turkey and get rave reviews!

1/2 gallon fresh water
1/4 cup brown sugar
1/4 cup kosher salt
1 3-4 lb chicken

Chicken should be fresh or thawed
Mix water, brown sugar and kosher salt until sugar and salt are completely dissolved - I use a pitcher
Place chicken in a very large bowl with plenty of room to surround and cover with the brine
Pour brine over the top and make sure to get it inside the cavity. 1/2 gallon should cover a standard size chicken, but this will depend on the size of both the chicken and the bowl you use. Be sure the chicken is completely immersed in the brine.
Cover and place in the refrigerator for at least 12 hours and up to 24 hours
Remove from brine and rinse in cool fresh water
Roast according to your favorite recipe

In order for the flavor to be infused into the tissues of the bird, the proportions must remain the same, regardless of quantity. If you're brining turkey, you will need more liquid. Standard measurements are 1 gallon water to 1/2 cup kosher salt and 1/2 cup sugar (any type).

Additional seasonings can be added to the brine such as spices or fresh herbs.

Questions about this recipe?