A classic, simple wet-brine recipe will be a staple in your kitchen once you taste the tender and juicy results. This recipe is a good base to use for brining meat, but you can also expand the flavors by adding other ingredients. Here are just a few suggestions to try, in addition to the base brine. 

For a simple variation that adds flavor, replace equal portions of water with cider or beer. To make a spicy brine, consider adding 2 teaspoons of crushed red pepper and a teaspoon of paprika. Or add a teaspoon each of ground cumin and ground cinnamon to the base brine for toasty and warming flavors without adding heat. For an incredibly flavorful and tender fried chicken, consider adding several sprigs of fresh dill and 2 cups of pickle brine, reducing the amount of water by 2 cups and salt by 2 tablespoons, to brine chicken pieces before frying.

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Simple Wet Brine

Yields: Enough brine for up to a five-pound chicken, turkey breast or pork roast

• 2 quarts (8 cups) water
• 1/2 cup kosher salt
• 1/4 cup brown sugar
• 2 medium lemons, cut in half
• 10 sprigs fresh parsley
• 1 Tbsp dried thyme or 3 Tbsp fresh thyme (equal to roughly a 1/2-inch wide bundle of thyme sprigs)
• 5 bay leaves
• 1 head garlic with the top sliced off to reveal the cloves inside
• 1 Tbsp whole peppercorns
• Choice of meat (weighing up to 5 lbs)

Combine water, salt and brown sugar in a pot and place over high heat. Bring the mixture to a boil, stirring to help dissolve the salt and sugar. Turn off the heat once the liquid has come to boil and stir again to ensure the sugar and salt have dissolved. Remove pot from the burner and allow brining liquid to cool.

Place lemons, parsley, thyme, bay leaves, garlic, peppercorns and meat in a large pot with a cover or in a large roasting bag. (If using a bag, place the bag in a large pot or roasting pan and roll the sides of the bag down. As you add the brining liquid, roll the sides back up.) When brining liquid is cool, add it to the bag or pot. Secure the bag or cover the pot and place it in the refrigerator. Allow the meat to brine for at least 8 hours, or up to 24 hours. When you’re ready to cook the meat, remove it from the brine and pat dry with paper towels. Discard brining liquid. Cook meat according to your preferred recipe.