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.


★★★★★ 1 vote

Stove Top


  • 10 c
  • 6
    bay leaves
  • 1 c
    chopped onion
  • 1 c
    kosher salt
  • 2 Tbsp
    minced garlic
  • 1 Tbsp
    black peppercorns
  • 1 c
    brown sugar, firmly packed
  • 2
  • 1 bottle
    dry white wine

How to Make Wined and Brined Poultry


  1. Combine 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.
  2. Remove from heat and allow to cool completely. Add white wine.
  3. Rinse 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.
  4. Remove poultry from brine, rinse and pat dry. Prepare poultry as desired.

Printable Recipe Card

About Wined and Brined Poultry

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

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