Poultry Brine Recipe & Method

🧂 Ingredients

• 1 liters water

  about a quarter of a gallon
• 2 tablespoons salt
• 3 tablespoons dried star anise
• 2 cinnamon sticks
• 2 tablespoons allspice berries
• 1 tablespoon black peppercorns
• 1 teaspoon black pepper
• 3 bay leaves
• 1 bunch fresh sage

  about half a cup
• 1 bunch fresh thyme

  about half a cup
• 1 bunch fresh rosemary

  about half a cup
• 4 cloves raw garlic

  sliced
• 1 lemon

  quartered
• 1 orange

  quartered

Instructions

• 1 Place the poultry in a container with a lid and add all the flavouring
  ingredients.*
• 2 Depending on the size of the container, mix up a liter of salt solution at a
  time by adding the salt to water and stirring until dissolved.
• 3 Pour it over the poultry. Mix more as needed.
• 4 Once the poultry is fully covered in brine, place lid on container and put it in
  a cold place (fridge or outside if below 4 C / 40 F).
• 5 Leave the poultry in brine for at least 10 hours or up to 24.
• 6 Take the poultry out of the brine one hour before you want to put it in the
  oven.
• 7 Pat the poultry dry and roast it, setting the time to 20% less than you normally
  would.
• 8 Poultry is ready when an internal read thermometer reads 74 C / 165 F.

Nutrition Info