Poultry Brine

Poultry Brine

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 3 quarts water
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 1 teaspoon celery seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon allspice berries
  • 1/2 teaspoon cloves
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 sprig fresh sage
  • 1 cup kosher or sea salt
  • 1/2 cup brown sugar (optional)
  • 1 gallon ice water (about half ice)
  • 1 whole chicken, turkey, duck or goose


Plan on brining your bird in advance. The general rule of thumb is about 1 hour per pound.

Place water in a soup pot and add spices, herbs, salt and sugar. Bring to a simmer and cook for about 10 minutes. Remove from the heat and let cool completely. Add ice water and keep chilled until ready to use.

Place turkey in a stainless steel stockpot or thoroughly sanitized bucket that is large enough to submerge the bird. Pour thoroughly chilled brine liquid over turkey and place in your refrigerator. If needed, add extra ice water to fully cover the bird.

When you are finished brining, rinse the bird, inside and out, and dry thoroughly. You are now ready to roast and enjoy.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member