Brine For Juicy Moist Chicken Or Turkey

1. 1

   You can substitute a coarser salt such as Kosher salt and use roughly double the amount of table salt called for.

2. 2

   Add all the ingredients to a container large enough to hold the water and the volume of the meat so it is covered by the water.

3. 3

   Mix together thoroughly with a whisk or handheld blender before adding the meat.

4. 4

   Put in the refrigerator and leave for a minimum of 2 hours up to 12.

5. 5

   Remove the meat from the brine and rinse thoroughly with cold water, discard the brine liquid then cook your poultry however you desire.

6. 6

   It is important to rinse the meat thoroughly after brining to remove any possibility of salty taste.

7. 7

   For this chicken I brushed the meat with honey barbecue sauce and grilled it once brining was complete.

8. 8

   I used liquid smoke.

9. 9

   You can add/substitute teriyaki sauce or Worcestershire sauce if you'd prefer and herbs/seasoning which will be diffused deeper into the meat during the brining process along with the brown sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.