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  • Active Time : 20 minutes
  • Total Time : several hours
  • Serves : 2 quarts


  • 2 quarts water
  • 1/4 cup Essential Everyday Kosher Salt
  • 1/4 cup Essential Everyday Granulated Sugar
  • 1 bay leaf
  • 1 teaspoon whole allspice
  • 1 teaspoon whole peppercorns
  • 8 fresh sage leaves
  • 6 sprigs fresh thyme
  • 5 whole garlic cloves
  • 6 thin slices fresh gingerroot
  • - whole chicken, cut up whole chicken, thick pork chops, pork tenderloin, or pork loin roast


In large stockpot, bring water to a boil. Stir in salt, sugar, bay leaf, allspice and peppercorns. Boil, stirring until salt and sugar has dissolved (about 1 minute).

Remove from heat; stir in sage, thyme, garlic and ginger. Let cool to room temperature. May be refrigerated until ready to use (up to 2 days).

Choose desired poultry or pork and place in a deep container with tight fitting cover, brining bag or a 2-gallon recloseable food storage bag placed in a dish. Pour enough brine into container or bag to cover meat; tightly seal and refrigerate 8-24 hours.

Remove meat from brine; discard brine. Rinse brine off of meat and pat dry with clean paper towels.

Roast, grill, rotisserie or smoke meat according to your favorite recipe (cook chicken to 170°F in the breast and 180°F in the thigh; pork to 155°F).

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