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Poultry Brine

User Rating 4 Star Rating (3 Reviews)


Brined chickens
Brett Spangler/Flickr
This poultry brine high power brine is loaded with flavor. One trick to enhancing the flavor that this brine can bring to poultry by mixing the spices with the vinegar a few days in advance.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Makes about 1 gallon of brine


  • 1 gallon water
  • 1 cup salt (1 1/2 cups Kosher or coarse salt)
  • 1/2 cup white vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon pickling spice
  • 1 teaspoon black pepper
  • 1 teaspoon allspice
  • 1 teaspoon garlic powder
  • 1 teaspoon tarragon


Dissolve salt and brown sugar in water in a large pot. Bring to a boil. Allow to cool. Add vinegar and spices. Brine for 1 hour per pound.

Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey. For a more detailed explanation, see my article on brining turkey.

User Reviews

Reviews for this section have been closed.

 3 out of 5
tried this brine, Member glow376

Hi, when you use this brine the time in the brine is critical. I had 4 game hen and 10 bone in chicken brest , the brest were large and were removed in 1 hour and the game hens were left for total time 5 hours the chicken breast came out perfect but the hen's were a bit salty. Again brine time is critical. Both types were smoked , breast 2 hours (high heat) , hen's 6 hours (high and low) this is a good fast brine !

21 out of 23 people found this helpful.

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