Turkey or Chicken Brine

This a great recipe for your turkey or chicken. It’s a combination of all natural seasonings that add flavor and moisture to your poultry.


1 whole turkey or chicken roaster
8 to 20 c water depending on 4 lbs to 16 lbs of poultry
½ c to 1¼ c kosher/sea salt
½ c to 1c honey
4 to 6 dried bay leaves
6 to 8 cloves of garlic cloves smashed and peeled
2 to 4 Tbsp. whole black peppercorns
3 to 6 Tbsp. rosemary
3 to 6 Tbsp. thyme
3 to 6 Tbsp. Italian seasonings
2 to 3 lemons sliced
2 to 4 Tbsp. Cajun or cayenne or paprika


1. Place the water, salt, honey, bay leaves, garlic, peppercorns, rosemary, thyme, Italian seasonings, cayenne, and lemons in a large pot. Bring to a simmer over medium heat.
2. Cook for three to four minutes or until salt has dissolved.
3. Turn off the heat and cool completely.
4. Add the turkey or chicken to the cooled brine. Make sure the bird is completely submerged.
5. Cover the pot and refrigerate for eight to 24 hours.
6. Remove the chicken from the brine and rinse with cool water and pat dry with paper towels.

Poultry Cooking:

One hour after drying, roast the turkey or chicken in the oven at 350̊°F for approximately 15 minutes per pound while covered. Cook until the internal temperature reaches 165°F.


Submitted by Sandra Slanker