Wined and Brined Poultry

Tess Geer


Using white wine in your brine will give you a very moist and flavorful turkey or chicken without any vinegar taste. You will love the results! I use this brine for whole turkeys & chickens , turkey breasts and chicken pieces. It's great for boneless skinless chicken breasts and turkey tenderloins because the low fat content in these cuts makes them prone to dryness.

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10 c
bay leaves
1 c
chopped onion
1 c
kosher salt
2 Tbsp
minced garlic
1 Tbsp
black peppercorns
1 c
brown sugar, firmly packed
1 bottle
dry white wine

How to Make Wined and Brined Poultry


  • 1Combine all ingredients except the wine in a large stock pot. Bring to a boil. Halve lemons and squeeze juice into brine then add the lemon halves. Boil for ten minutes.
  • 2Remove from heat and allow to cool completely. Add white wine.
  • 3Rinse and pat dry poultry. Immerse in brine and refrigerate for 24-48 hours. Make sure poultry is completely immersed by placing a plate on top if necessary.
  • 4Remove poultry from brine, rinse and pat dry. Prepare poultry as desired.

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About Wined and Brined Poultry

Course/Dish: Chicken, Turkey
Main Ingredient: Alcohol
Regional Style: American
Other Tag: Quick & Easy

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