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How to Make a Wet Brine 101

Golden-brown whole roast chicken resting on a metal rack inside a MAKO oval roasting pan.

How to Make a Wet Brine 101

Say goodbye to dry roast chicken. A simple wet brine helps season the meat from the inside while keeping it tender and juicy during roasting. This recipe works beautifully with whole chicken, turkey or any whole bird.

Raw whole chicken with lemon wedges, garlic, onion, fresh herbs, bay leaves, peppercorns, salt, sugar and water arranged for making a wet brine.

Ingredients

12 cups (2.8 litres) water, divided
½ cup coarse kosher salt
⅓ cup sugar
1 lemon, sliced
7 garlic cloves, lightly crushed
1 onion, quartered
3 bay leaves
1 tbsp whole black peppercorns
A handful of fresh herbs, such as parsley, thyme or lemongrass
1 whole chicken

Lemon wedges, garlic, onion, bay leaves, peppercorns and fresh herbs soaking in chicken brine in a stainless steel saucepan.

METHOD

1. Make the brine base

Add 4 cups of the water to a large saucepan. Add the salt and sugar, then heat gently, stirring until completely dissolved.

2. Add the aromatics

Add the lemon, garlic, onion, bay leaves, peppercorns and fresh herbs. Simmer for 2-3 minutes to release their flavours, then remove from the heat.

3. Cool the brine

Add the remaining 8 cups of cold water. Allow the brine to cool completely before adding the chicken. It must be refrigerator-cold so the raw chicken remains at a safe temperature.

4. Brine the chicken

Place the chicken in a large non-reactive container or food-safe brining bag. Pour over the cold brine, ensuring the chicken is fully submerged. Cover and refrigerate for 8-12 hours.

Whole chicken with golden, crispy skin roasting in a MAKO oval roasting pan inside the oven.

5. Prepare for roasting

Remove the chicken from the brine and discard the liquid and aromatics. There’s no need to rinse the chicken. Pat it thoroughly dry with paper towel.

6. For crispier skin

Place the chicken uncovered in the refrigerator for 2-8 hours to dry the skin before seasoning and roasting.

Brining Times

Whole chicken: 8-12 hours
Chicken pieces: 2-4 hours
Small whole turkey: 12-18 hours
Large turkey: 18-24 hours

Important Notes

Use a non-reactive container made from glass, stainless steel or food-safe plastic. Keep the chicken refrigerated throughout the entire brining process, and never reuse the brine.