Universal Brining Formula

Jay 77

"Basic brine recipe for juicy and tasty poultry, pork and fish."


1 servings
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Original recipe yields 1 servings



  • Prep

  • Cook

  1. Brine in glass or plastic, but not any type of metal. Oven and turkey bags work well in kettles or coolers.
  2. In large bowl, mix 1/3 cup salt, 1/2 cup sugar and 1 quart of water per pound of meat, but not to exceed 2 gallons of brine.
  3. Refrigerate or pack with ice packs to keep the temperature at around 40 degrees.
  4. Brine for 1 hour per pound, but not less than 30 minutes and for not more than 8 hours.
  5. After brining, rinse in water and then set on a rack (set on a plate to catch drips) in the refrigerator for at least 6 hours, but up to 24 hours. This allows the skin to dry out resulting in a crisper, rather than mushy skin.
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I used this for my Thanksgiving turkey and it couldn't have been simpler and so delicious. Put a nice golden touch to the skin too. Thanks for my new go to recipe for brining meats duboo!!!