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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Stove Top


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


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.

About Wined and Brined Poultry

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