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 hoursWhole chicken: 8 to 12 hoursPork chops/tenderloin: 2 to 4 hoursWhole 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.
