How to Brine Poultry
A well-brined bird is remarkably forgiving in the oven, staying succulent even if the skin browns faster than you expect. It transforms the texture of the meat, making even the leanest breast cuts resistant to drying out during long roasts.
Salt is the only requirement
The water must be completely cold before adding the bird, and the vessel must remain in the refrigerator for the duration of the soak.
- large non-reactive stockpot or brining bag
- measuring cup
- whisk
- refrigerator space
What goes in.
- 1 galcold water
- 1/2 cupkosher salt
- optionalwhole peppercorns, bay leaves, or garlic cloves
Temperature control
Keep the brine and bird below 40 degrees Fahrenheit at all times. If the vessel doesn't fit in your fridge, use a cooler packed with ice to maintain the temperature.
The method.
Dissolve the salt
Whisk the salt into two quarts of warm water until fully clear, then add the remaining two quarts of cold water to bring the temperature down.
Submerge the bird
Place the poultry into your container. Pour the brine over it until the bird is completely covered. If it floats, weight it down with a heavy plate.
Refrigerate
Cover the container and move it to the coldest part of your refrigerator. Leave it for at least one hour per pound, but no more than 24 hours to prevent the meat from becoming mushy.
Rinse and dry
Remove the bird from the brine and rinse it thoroughly under cold running water. Pat it completely dry with paper towels before seasoning or roasting.
Other turns to take.
Buttermilk Brine
Substitute water for buttermilk to tenderize the skin and meat simultaneously; best for fried chicken.
Dry Brine
Rub the surface with coarse salt and let it sit uncovered on a rack in the fridge to draw out moisture from the skin while seasoning the interior.
When it doesn't go to plan.
Do not brine pre-salted or 'enhanced' poultry, as it will become unpalatably salty.
Always rinse the bird thoroughly; if you don't, the skin will be too salty to eat.
If you are dry-brining, ensure the bird is uncovered in the fridge so the skin dries out, which helps it turn crispy during cooking.
The ones that keep coming up.
Can I leave the bird in the brine too long?
Yes. Beyond 24 hours, the salt starts to change the protein structure to a point where the texture becomes pasty or stringy.
Does brining make the meat taste salty?
Only if you use too much salt or don't rinse it properly. When done correctly, it simply highlights the natural flavor of the meat.
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