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–+ servings
A whole chicken in a brine.
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5 from 1 vote

How to Brine a Chicken or Turkey

Here's a quick rundown on how to brine a chicken or turkey with step by step instructions.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 Chicken
Cost $2/2€

Equipment

Ingredients

  • 2 liters ice water fill the cup with ice, then measure to 2L

To Boil

  • 1 liter water
  • 150 g sea salt
  • 50 g honey
  • 1 tsp black peppercorns (optional)
  • 5 pc cloves (optional)
  • 2 pc bay leaves (optional)
  • 1 sprig sage (optional)

Instructions

  • Fill one small pot with all the ingredients under the "To Boil" section. Bring to a boil and remove from heat.
    Dissolving the herbs and salt in a small amount of water.
  • Fill a large measuring cup with ice and cold water up to the 2L. Add this to a pot or vessel large enough to fit a chicken in.
    A large pot full of ice water
  • Combine the ice water with the boiled ingredients and stir to combine. Check the temperature to make sure it's not warm. If it's still warm then you will need to let it cool completely in the fridge before adding the chicken.
    The finished brine in a pot
  • Once the liquid has cooled, add the chicken to the pot. Make sure the entire bird is submerged.
  • If the chicken meat is not completely submerged then use a plate to weigh it down.
    Using a plate to weigh down the chicken.
  • Refrigerate the chicken in the brine overnight or for up to one day.
  • Remove the chicken from the brine and let dry on paper towels in the fridge for up to 3 days. Discard the leftover brine.
    Drying the chicken on paper towels.
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