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A chicken in a salt water brine

How to Brine a Chicken or Turkey

Here's a quick rundown on how to brine a chicken or turkey with step by step instructions.
5 from 3 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course chef tips, Recipes
Cuisine Worldwide
Servings 1 Chicken


  • scale
  • ice
  • Strainer
  • Large measuring cups
  • Large pot big enough to fit a chicken inside


  • 2 liters ice water fill the cup with ice, then measure to 2L

To Boil

  • 1 liter water
  • 150 g sea salt
  • 50 g honey
  • 1 tsp black peppercorns (optional)
  • 5 pc cloves (optional)
  • 2 pc bay leaves (optional)
  • 1 sprig sage (optional)


  • Fill one small pot with all the ingredients under the "To Boil" section. Bring to a boil and remove from heat.
    All the ingredients with 1/3 of the water in a small pan.
  • Fill a large measuring cup with ice and cold water up to the 2L. Add this to a pot or vessel large enough to fit a chicken in.
    A large pot with ice water in it
  • Combine the ice water with the boiled ingredients and stir to combine. Check the temperature to make sure it's not warm. If it's still warm then you will need to let it cool completely in the fridge before adding the chicken.
    The brine ready to go
  • Once the liquid has cooled, add the chicken to the pot. Make sure the entire bird is submerged.
    A chicken in a salt water brine
  • If the chicken meat is not completely submerged then use a plate to weigh it down.
  • Refrigerate the chicken in the brine overnight or for up to one day.
  • Remove the chicken from the brine and let dry on paper towels in the fridge for up to 3 days. Discard the leftover brine.
    The Chicken drying after its been brined.
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