Recipe Spotlight: How to Brine Poultry

Recipe Spotlight: How to Brine Poultry

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How to Brine a Whole Chicken


We discovered that brining our grass-fed chicken or turkey makes for a juicier and more tender end result and infuses flavors deep into the meat. Experiment with any of your favorite spices for a unique blend of flavors.

Course: Main Course

Cuisine: American

Prep Time: 24 hr 10 min

Total Time: 24 hr 10 min

Serves: 1


  • 1 whole chicken
  • 12 gallon water
  • 14 cup Kosher salt
  • Optional Seasonings
  • Garlic Powder
  • dried thyme
  • Lemon Juice
  • dried sage
  • whole peppercorn


  1. To begin, unpackage the whole chicken, remove giblets from inside body cavity (if present) and rinse entire bird under cold running water. In a stockpot or similar container, fill with 1/2 gallon of water, then mix in the salt and any other seasonings that you may wish to add. When salt has dissolved, submerge the chicken into the brine solution. Refrigerate and allow to brine for at least 12 hours, but you may brine the chicken for up to 2 days. Remove from brine, rinse and cook as desired.

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