Nov 09, 2025
Wet Brining Poultry Like a Pro (Turkey & Chicken)
Primary Goal: juicy, seasoned-through meat with crisp skin and no guesswork. We’ll use B.T. Leigh’s Somethin’ To Brine With – Poultry Brine and walk step-by-step through ratios, timing, temps, and food safety.
What Is Wet Brining and Why It Works
Wet brining soaks poultry in a seasoned salt solution. Salt gently denatures proteins so they retain more moisture during cooking, while aromatics infuse flavor deeper than a surface seasoning ever could resulting in tender, juicy meat, and better seasoning from edge to center.
About the Brine: Somethin’ To Brine With – Poultry Brine
We'll be using our Poultry Brine with the methods in this article.
Ingredients: Sea Salt, Turbinado Sugar, Somethin’ To Cluck With (sage, thyme, rosemary, marjoram, smoked salt, savory, lemon peel, chervil, juniper berries, orange peel, black pepper, nutmeg), Onion, Garlic, Sumac.
This blend layers citrus, herb, salt, and slight sweetness for a balanced, holiday-worthy bird any day of the year.
Exact Ratios (No Math Headaches)
- 12-16 lb Turkey: 1 full bottle (6 oz) + ~2 gallons cold water
- 2-3 lb Chicken: 1/4 bottle (1.5 oz) + 1/2 gallon cold water
- Scale Rule: Use 1/2 bottle per gallon of water (consistent ratio for any bird size).
Brine Timelines
- Whole Turkey (12–16 lb): 12–24 hours
- Large Turkey (16–20 lb): 18–30 hours
- Whole Chicken (3–5 lb): 4–12 hours
- Parts (bone-in breasts, thighs, legs, wings): 2–6 hours
Tip: More time intensifies seasoning. For salt-sensitive palates, stay near the lower end of the ranges.
Equipment You’ll Need
- Non-reactive container: food-safe bucket, brining bag, or stainless/food-grade bin
- Room in the fridge or a cooler with plenty of ice
- Heavy plate or zip bag of water to keep the bird fully submerged
- Paper towels and a rack or sheet pan for drying
- Instant-read thermometer
Step-by-Step: Wet Brine Turkey or Chicken
- Make a concentrate (optional but pro-level): Warm 1–2 quarts of water, whisk in the brine until dissolved, then add ice + cold water to reach your final volume. Goal brine temp: under 40°F before it touches the bird.
- Prep the bird: Remove giblets, trim excess fat, and check for pin feathers. Do not rinse raw poultry (splash risk which can lead to a contaminated kitchen). Pat dry.
- Submerge fully: Bird goes in, brine covers completely. Weigh it down if needed.
- Keep cold: Brine at ≤40°F at all times. In a cooler, add a sealed bag of ice as needed.
- Brine per the timeline: See ranges above.
- Drain & dry: Remove from brine. Do not rinse; instead, gently wipe off excess surface brine and thoroughly pat dry.
- Overnight air-dry for crispy skin (optional, recommended): Place on a rack, uncovered in the fridge 6–24 hours. This step dramatically improves browning and texture.
- Cook: Season the exterior and interior of the bird lightly (we suggest Somethin' For Everything or Somethin' To Beef About), then roast, smoke, or grill.
Cook Temps & Doneness (Safety + Juiciness)
- Turkey Breast / Chicken Breast: Pull at 160°F; carryover takes you to 165°F.
- Turkey Thighs / Drumsticks: 175–185°F for best tenderness.
- Whole Chicken: Breast 160–165°F, thigh 175–185°F.
Probe in the thickest part away from bone. Rest 15–30 minutes before carving for clean slices and maximum juiciness.
How to Guarantee Crispy Skin
- Air-dry the bird uncovered in the fridge after brining.
- Lightly oil the skin; don’t overdo added salt.
- Roast hot at the start (e.g., 425°F for 20–30 minutes), then finish at 325–350°F or smoke at 275–300°F and finish hotter for color.
Flavor Tweaks (Totally Optional)
- Citrus pop: Add a sliced lemon and orange into the cavity.
- Herb lift: Mix Somethin' To Cluck About with soften butter and apply under skin before roasting.
- Smoke-forward: Use fruitwood such as cherry for chicken and a blend of hickory + apple for turkey.
Food Safety (Non-Negotiable)
- Keep brine under 40°F at all times.
- Do not reuse brine. Discard after use.
- Sanitize any surfaces touched by raw poultry or brine.
- Skip rinsing raw poultry to avoid cross-contamination; pat dry instead.
FAQ
Can I shorten the brine time?
Yes - use the low end of the ranges. Even 2–4 hours helps on parts or small birds. For a full turkey, aim for at least 12 hours for noticeably better results.
Will the meat be too salty?
Not if you stick to the ratio: 1/2 bottle per gallon. After brining, don’t add much extra salt to the skin - focus on pepper, herbs, citrus zest, or a light rub, such as Somethin' For Everything.
Wet brine vs. dry brine?
Wet brines are forgiving and flavorful for large birds and lean white meat. Dry brines shine for simplicity and space saving. For Thanksgiving-size turkeys, wet brining with Somethin’ To Brine With is deliciously foolproof. We do have a recipe for a dry brine that you can find here B.T. Leigh's Dry Brine.
Do I need sugar in a brine?
Turbinado sugar in our blend balances salt and supports browning. It won’t make your turkey taste sweet but it does round out the flavor profile.
Quick-Start Cards (Bookmark This)
Turkey (12–16 lb)
1 bottle + ~2 gal water → 12–24 hours → Pat dry → Optional 6–24 hr fridge air-dry → Cook to breast 160–165°F, thighs 175–185°F.
Chicken (3–5 lb)
1/4 bottle + 1/2 gal water → 4–12 hours → Pat dry → Optional 6–24 hr fridge air-dry → Cook to breast 160–165°F, thighs 175–185°F.
Ready to Brine Better?
Grab a bottle (or three) of Somethin' To Brine With – Poultry Brine and set your bird up for a juicy, flavorful win whether it's smoked, grilled, or roasted.
