This simple poultry brine recipe works with the added power of pickling spices and vinegar.
- Serves: 1 person
- 1gallon water
- 1cup table salt (or 1 1/2 cups kosher or coarse salt )
- 3tablespoons brown sugar
- ½cup white vinegar
- 1tablespoon pickling spice
- 1teaspoon black pepper
- 1teaspoon allspice
- 1teaspoon garlic powder
- 1teaspoon tarragon
Step 1Dissolve salt and brown sugar in water in a large pot. Bring to a boil. Allow solution to cool.
Step 2Add vinegar, pickling spice, black pepper, allspice, garlic powder , and tarragon. Mix well.
Step 3Add cleaned poultry, submerging as best as you can, and brine for 1 hour per pound in the refrigerator. Turn occasionally if part of the poultry is not fully submerged so all parts of the bird are brined. Alternatively, if your container is large enough, make a double or triple batch of brine for a larger bird.
Step 4Thoroughly rinse all the brine from the poultry before cooking. Otherwise, there will be a salty flavor to the bird.