Poultry Brine Recipe

This high-powered poultry brine recipe is loaded with flavor that comes from traditional ingredients as well as vinegar and pickling spices. Keep this solution refrigerated until ready to use. You will need to brine your poultry for 1 hour per pound of bird in the refrigerator before cooking so plan accordingly. An important note: do not use poultry that has been injected with a salt mixture or saline solution. Brining an already salted bird will produce a very salty end result. Check the label ingredients and choose only a natural, non-enhanced bird, whether fresh or frozen. If there is anything other than poultry on the ingredient list, do not brine it. It is not a good idea to brine a bird if you are on a salt-restricted diet. Additionally, gravy made from the drippings of a brined bird might have a salty flavor so be cautious when adding more salt to stuffings and gravy.