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Poultry or Pork Brine

Active Time: 20 minutes

Total Time: several hours

Serves: 2 quarts


Poultry or Pork Brine


  • In large stockpot, bring water to a boil. Stir in salt, sugar, bay leaf, allspice and peppercorns. Boil, stirring until salt and sugar has dissolved (about 1 minute).
  • Remove from heat; stir in sage, thyme, garlic and ginger. Let cool to room temperature. May be refrigerated until ready to use (up to 2 days).
  • Choose desired poultry or pork and place in a deep container with tight fitting cover, brining bag or a 2-gallon recloseable food storage bag placed in a dish. Pour enough brine into container or bag to cover meat; tightly seal and refrigerate 8-24 hours.
  • Remove meat from brine; discard brine. Rinse brine off of meat and pat dry with clean paper towels.
  • Roast, grill, rotisserie or smoke meat according to your favorite recipe (cook chicken to 170°F in the breast and 180°F in the thigh; pork to 155°F).

To Brine a Turkey: Triple or quadruple brine mixture depending on size of turkey.