TQ brine

My tender quick chicken brine 1


1 gallon of water

¾ cup Morton kosher salt

2 Tbs. Morton tender quick

1/3 cup brown sugar

1/8 cup molasses

2 tbs. soy sauce

1 Tbs. yellow mustard seeds

1 Tbs. dried garlic flakes

1 Tbs. dried onion flakes

1 bay leaf


You can boil this until all is dissolved then cool if you want. I mix in the salt and tender quick and cool until dissolved; add the brown sugar and stir until dissolved and add the molasses and soy sauce and stir. Add the rest of the ingredients.  It takes a little stirring but saves time having to cool the brine.


In the right pot this should be enough for two chickens. Weight down the chicken, I use a heavy plate, cover and refrigerate for 24 hours. I pierce the skin all over with a pickle fork to help get the brine in the meat. The first time using this I thought it was good and probably won’t try to tweak it any.