Lemon & Herb Brine for Poultry

Prep Time: 10 minutes

Brine Time: 3 hours

Yield: 2 cups


  • 2-1/2 cups water, room temperature
  • 2 tablespoons salt (regular table salt, not sea salt)
  • 1 tablespoon sugar
  • 1-1/4 teaspoons ground black pepper
  • 3 tablespoons lemon juice
  • 1 -2 large springs fresh rosemary, coarsely chopped or sub 1 teaspoon dried rosemary coarsely chopped (you can sub the herb of your preference here or make a herb mixture that you enjoy!)
  • 5 thin slices of fresh lemon (seeds removed)
  • 2-3 lbs chicken or turkey, cut of your choice (I usually use this amount with 4-5 pieces of boneless, skinless chicken breast)


1. Combine water salt, sugar, pepper, lemon juice and herbs in a large bowl. Stir well. Add your poultry pieces to the liquid. Top the brining liquid with fresh lemon slices.

2. Cover bowl and refrigerate for at least 3 hours or longer. Rotate or flip the meat in the liquid at least once while it is in the brine solution.

3. Remove chicken from lemon and herb brine and prepare as preferred. Enjoy!

Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.