- 4 QT hot water
- 2 QT cool water
- 5 LB ice
- 1 LB kosher salt
- 1 LB dark brown sugar
NOTE: This brine is a good amount for turkeys. For chickens use ⅓ of the volume for one chicken, ½ if doing two, in an appropriately sized container.
- Combine the hot water (you don’t have to boil it, just get it hot enough to easily dissolve the salt and sugar – just before simmering), kosher salt and brown sugar and stir until the salt and sugar dissolve completely.
- Add the cool water and stir.
- Add the ice and stir until the ice is dissolved and the mixture is cool.
- Pour into your brining vessel of choice.
- Gently lower the poultry into the container.
- If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for approximately 1 hour per pound of poultry.
- Remove the bird from the brine, rinse and pat dry. Allow to sit at room temperature for at least 1 hour prior to cooking.
Suggestions for brining vessels:
- A 5-gallon bucket placed in an ice-chest surrounded by ice, or in a large fridge works very well.
- Doubled-up disposable turkey oven bags (or 13 QT garbage bags) will fit the 5-gallon bucket perfectly and avoid the need to scrub and sanitize after. If you triple-up the garbage bags, it’s strong enough to put the whole thing in a cooler without the 5-gallon bucket and cover directly in ice.