How to Make a Wet Brine 101

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.

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.