Best Bird Brine
Elevate your poultry to a whole new level of flavor with the "Best Bird Brine," a foolproof recipe designed to produce the juiciest and most flavorful turkey or chicken you've ever served. This aromatic brine combines the perfect balance of kosher salt and brown sugar with fragrant herbs like fresh rosemary and thyme, alongside bold flavors from smashed garlic, whole black peppercorns, and citrusy notes from quartered oranges and lemon. The addition of bay leaves and a gentle simmering step ensures the infusion of maximum flavor, while the final ice bath cools the mixture perfectly for effortless bird prepping. Whether you're roasting turkey for Thanksgiving or grilling chicken for a casual dinner, this brine guarantees tender, moist results every time. Perfect for holiday feasts or special occasions, it's simplicity and taste at its finest.
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Recipe Information
Ingredients
- 16 cups Water
- 1 cup Kosher salt
- 1 cup Brown sugar
- 2 tablespoons Whole black peppercorns
- 2 leaves Bay leaves
- 6 cloves Garlic cloves, smashed
- 4 sprigs Fresh rosemary sprigs
- 6 sprigs Fresh thyme sprigs
- 2 oranges Oranges, quartered
- 1 lemon Lemon, quartered
- 4 cups Ice
Instructions
In a large stockpot, combine 8 cups of water, kosher salt, and brown sugar. Stir over medium heat until salt and sugar are completely dissolved. Do not boil.
Add the black peppercorns, bay leaves, smashed garlic cloves, rosemary sprigs, thyme sprigs, quartered oranges, and quartered lemon to the pot. Simmer gently for 5 minutes to release the flavors.
Remove the pot from heat and add the remaining 8 cups of cold water to cool the brine. Add the ice to bring the brine to a safe, chilled temperature.
Once the brine is completely cooled, transfer it to a large, clean container or brining bag big enough to hold your poultry. Submerge the bird completely in the brine.
Refrigerate the brining container or bag for 12-24 hours, depending on the size of your bird (12-18 hours for chicken, 18-24 hours for turkey). Rotate the bird occasionally to ensure even brining.
After brining, remove the poultry from the brine and discard the brine. Rinse the bird thoroughly under cold water to remove excess salt, then pat dry with paper towels before cooking as desired.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 107546 mg | 4676% | |
| Total Carbohydrate | 192.0 g | 70% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 165.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
