Master Brine



This recipe goes with Brined Pork Chops with Apple Compote

Yield: Makes 6 cups (enough for 1 1/2 pounds of meat or poultry–a small chicken, a turkey breast, or about 4 pork chops)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 7 Minutes
Total: 7 Minutes

Nutritional Information

Amount per serving
  • Calories: 2
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.4g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 270mg
  • Calcium: 0.0mg


  • Basic Brine:
  • 6 cups water
  • 4 1/2 tablespoons kosher salt
  • 3 tablespoons granulated sugar
  • 6 teaspoons black peppercorns
  • Spice Flavoring:
  • 2 cinnamon sticks
  • 10 whole cloves
  • 4 star anise
  • Herb Flavoring:
  • 8 thyme sprigs
  • 4 bay leaves


  1. 1. To prepare basic brine, combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Add ingredients for either the spice flavoring or the herb flavoring; seal bag, shaking until salt and sugar dissolve.
  2. Tip: For larger cuts of meat or a larger bird like a turkey, triple or quadruple the mixture.
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