Whether you’re preparing a holiday turkey or just making roast chicken for a family dinner, brining is an excellent way to make the bird flavorful and juicy. This brine recipe will make enough to cover a moderately large turkey. If you are brining smaller birds, you may only need to make a half batch.
- 3 quarts water for simmering the seasoning Add to list
- 1 tablespoon coriander seeds Add to list
- 1 tablespoon peppercorns Add to list
- 1 teaspoon celery seeds Add to list
- 1 teaspoon mustard seeds Add to list
- 1 teaspoon allspice berries Add to list
- 1/2 teaspoon cloves Add to list
- 1 sprig fresh thyme Add to list
- 1 sprig fresh rosemary Add to list
- 1 sprig fresh sage Add to list
- 1 cup kosher or sea salt Add to list
- 1/2 cup brown sugar (optional) Add to list
- 1 gallon ice water (about half ice) Add to list
- 1 whole chicken, turkey, duck or goose Add to list
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 (if using). Bring to a simmer and cook for about 10 minutes. Remove from heat and let cool completely. Add the ice water and keep this chilled until ready to use.
Place turkey in a stainless steel stockpot or thoroughly sanitized bucket that is large enough to submerge the bird you are roasting. Pour thoroughly chilled brining liquid over the 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 it thoroughly. You are now ready to roast and enjoy.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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