• 1 gallon water
  • 1 cup kosher salt
  • 1/4 cup plus 2 tablespoons honey
  • 12 bay leaves
  • 1/2 cup garlic cloves, unpeeled, smashed
  • 2 tbsp black peppercorns
  • 3 large rosemary sprigs (about 1/2 ounce)
  • 1 large bunch thyme sprigs (about 1/2 ounce)
  • 1 large bunch flat-leaf parsley sprigs (about 2 ounces)
  • 2 large lemons. Use grated zest and juice (for chicken only)


  1. Combine all ingredients in a large pot and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from heat and let cool completely before using.
  2. To use for 1 or 2 chickens, refrigerate the chicken in the brine for 6 hours; rinse and dry the chicken before cooking.
  3. For Turkey follow these guidelines:
  4. Purchase a fresh turkey to eliminate the need to thaw, or completely thaw a frozen turkey. The night before roasting, remove the giblets and turkey neck. Rinse the turkey inside and out.
  5. Place your turkey, breast down, in a large container made of food-grade plastic, stainless steel, glass, or a brining bag. Be sure the container will fit in your fridge.
  6. Add brine, covering the entire turkey.
  7. Place in the refrigerator for the specified period of time.
  8. 12 lbs. or less 8 to 12 hrs.
  9. 12 to 14 lbs. 9 to 14 hrs.
  10. 20 lbs. and over 15 to 20 hrs.
  11. Remove turkey from brine after recommended time. Rinse and pat dry with paper towels. Cook turkey as desired.