Basic Brine

Brining is one of the simplest ways to guarantee juicy, flavorful meat every time you cook. This basic brine recipe uses salt, sugar, and aromatics to deeply season your protein and help it retain moisture, making it ideal for roasting, grilling, or frying.

At its core, brine is just water mixed with salt. However, when you add some aromatics, it becomes a flavor powerhouse. For the perfect balance, combine ¼ cup of kosher salt and ¼ tablespoons of sugar per quart of water. Then, enhance it with garlic, bay leaves, peppercorns, herbs, or citrus peel.

To use, simply submerge your protein in the cooled brine and refrigerate:

• Chicken pieces: 2 to 4 hours
• Whole chicken: 8 to 12 hours
• Pork chops or tenderloin: 2 to 4 hours
• Turkey: 12 to 24 hours

Once the brining is done, rinse the meat lightly, pat it dry, and cook as desired. Brining works wonders for poultry, pork, and even shrimp—leaving them tender, seasoned through, and never dry.

Why You’ll Love This Brine

• Easy to make and customize
• Keeps meat juicy and flavorful
• Works for poultry, pork, and seafood
• Perfect for roasting, grilling, or frying
• A great base for experimenting with new flavors

Pro Tips

• Always cool your brine before adding meat
• Add herbs and spices to improve flavor according to each recipe
• Use kosher salt—not table salt
• Don’t over-brine or it can make the meat mushy
• Rinse and dry before cooking for the best sear

Use It With:

• Whole chicken or turkey
• Pork chops or loin
• Shrimp or salmon
• Roasted or grilled vegetables (brief soak only)

Basic Brine

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course BBQ

Cuisine American

Servings 4 people

Ingredients

  

• 2 qts Water
• ½ cup Kosher Salt
• ½ cup Dark brown sugar
• Herbs as need (optional)

Instructions

 

• In a large pot, combine 1 quart of water with ¼ cup kosher salt and 2 tablespoons sugar. Stir until the salt and sugar dissolve completely.
• Add Aromatics if adding aromatics, bring brine to a simmer and remove from heat immediately.
• Cool the Brine Let the brine cool to room temperature. Then, refrigerate it or add ice to speed up the chilling process. Never add raw meat to warm brine—it can encourage bacterial growth.
• Submerge the Meat Place your meat in a large container or resealable plastic bag. Pour the cooled brine over the meat, making sure it’s fully submerged. If needed, weigh it down with a plate or cover.
• Brine Time Transfer to the refrigerator and brine according to the recommended times:

  Chicken pieces: 2 to 4 hours

  Whole chicken: 8 to 12 hours

  Pork chops/tenderloin: 2 to 4 hours

  Whole turkey: 12 to 24 hours
• Cook as Desired Proceed with your preferred cooking method—grill, roast, smoke, or pan-fry. Your brined meat will be juicy, flavorful, and perfectly seasoned.

Keyword Brine