Tag: brine

Easy Chicken Brine Recipe for the Juiciest Whole Chicken
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If you’ve ever wondered how restaurants get their chicken so juicy and flavorful, the secret is simple — it’s all in the brine! This easy chicken brine recipe takes just a few minutes to mix up, and it transforms your whole chicken into something truly special.

The salt and honey work together to lock in moisture while the lemon, garlic, and herbs add a beautiful depth of flavor. Once you try it, you’ll never roast chicken without brining again!

Why Brining Makes the Best Chicken

Brining helps poultry stay juicy. The salt in the brine actually changes the structure of the meat’s proteins, allowing them to absorb and hold onto more water. That means less moisture loss during cooking and a tender, succulent bite every time.

The salt also tenderizes the meat slightly, breaking down muscle fibers so the chicken cooks up more tender and evenly.

Instead of just seasoning the surface, brining also lets flavor soak deep into the meat. Every bite tastes perfectly seasoned — not bland in the center and salty on the outside.

Simple Ingredients for a Flavorful Brine
- Water: The base that helps distribute the salt and flavors evenly.
- Kosher Salt: Draws moisture in and out of the chicken, resulting in juicy, seasoned meat.
- Honey: Adds a subtle sweetness and helps with browning during roasting.
- Peppercorns: Infuse mild spice and depth into the brine.
- Lemons: Brighten the flavor and help tenderize the meat.
- Bay Leaves: Add an earthy, aromatic note.
- Parsley & Thyme: Fresh herbs that lend light, savory flavor.
- Garlic: Deepens the flavor and complements the herbs beautifully.
- Whole Chicken: The star of the show — brined to tender, juicy perfection.
Step-by-Step: How to Brine a Whole Chicken
1. Dissolve: Mix the water, salt and honey in a large pot over medium heat and stir until the salt is dissolved. Remove from the heat and let the water cool.
2. Brine: Add the remaining ingredients to the pot, then add the chicken to the brine solution and let it brine in the fridge overnight.
How Long to Brine Chicken

For best results, brine your chicken for 8–12 hours, or overnight.

Once you start brining your chicken, you’ll never go back! It’s such a simple step, but it makes all the difference — juicy, flavorful, and perfectly tender every time. Whether you’re roasting for Sunday dinner or meal prepping for the week, this chicken brine will take your cooking to the next level.

Now if you’re wondering how to cook this perfectly brined whole chicken, our go-to chicken recipe is our melt-in-your-mouth buttery potatoes and chicken. My kids have labeled this their favorite dinner!

More Chicken Dinner Recipes:

Watch How This Brine Recipe is Made…
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Mix the water, salt and honey in a large pot over medium heat until salt is dissolved.

2 Liters Water, ⅓ Cup Kosher Salt, ¼ Cup Honey

Quickly remove and cool the water, adding remaining brine ingredients. Once cool add the chicken. Brine overnight.

1 Tablespoon Peppercorns, 2 Lemons, 5 Bay Leaves, 10 Sprigs Parsley, 6 Cloves Garlic, 1 Whole Chicken, 7 Sprigs Thyme

Remove the chicken and pat dry on a pan. Sprinkle with 1 teaspoon kosher salt and place in the fridge for the day, uncovered.

Calories: 2022kcal, Carbohydrates: 105g, Protein: 147g, Fat: 116g, Saturated Fat: 33g, Polyunsaturated Fat: 25g, Monounsaturated Fat: 48g, Trans Fat: 1g, Cholesterol: 571mg, Sodium: 38377mg, Potassium: 2095mg, Fiber: 11g, Sugar: 75g, Vitamin A: 2376IU, Vitamin C: 157mg, Calcium: 352mg, Iron: 12mg

Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet Basil

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November 22, 2025
This Simple Trick Turns Ordinary Roast Chicken Into Something Incredible
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

If you’ve ever wondered how restaurants get their roast chicken so juicy and full of flavor, the secret is simple — it’s all in the brine! This brined Roasted Chicken and Potatoes is one of those meals that makes you slow down and savor every bite.

The kids voted this was the best chicken and potatoes I’ve ever made and it was one pan and so dang easy.

The overnight brine infuses the meat with moisture and a subtle, herby flavor, while the garlic butter under the skin keeps every bite tender and golden. Add in roasted Yukon Gold potatoes that crisp up in the chicken drippings, and you’ve got a family dinner that is pure comfort food — with hardly any effort.

Why Brining Makes the Juiciest Chicken

The short answer is science! First, the salt in the brine breaks down the tight protein strands in chicken (or any poultry) which makes the structure more open to holding liquid molecules so it can retain more moisture.

When the chicken is submerged in the brine, the chicken soaks up the brine making it more juicy and more flavorful. The additional flavor in the brine like the lemon, fresh herbs and garlic all soak into the chicken so it’s flavored from the inside out!

Ingredients You’ll Need

For the Brine
- Water: The base that helps distribute the salt and flavors evenly.
- Kosher Salt: Draws moisture in and out of the chicken, resulting in juicy, seasoned meat.
- Honey: Adds a subtle sweetness and helps with browning during roasting.
- Peppercorns: Infuse mild spice and depth into the brine.
- Lemons: Brighten the flavor and help tenderize the meat.
- Bay Leaves: Add an earthy, aromatic note.
- Parsley & Thyme: Fresh herbs that lend light, savory flavor.
- Garlic: Deepens the flavor and complements the herbs beautifully.
For the Chicken
- Whole Chicken: The star of the recipe — roasting the entire bird keeps it juicy, flavorful, and beautifully golden while naturally basting the potatoes as it roasts.
- Kosher Salt: Enhances flavor, draws out moisture for crisp skin, and seasons both the chicken and potatoes evenly.
- Butter: Adds richness and helps the skin turn golden and crispy while keeping the meat tender and moist.
- Garlic: Brings depth and savory aroma to the butter mixture and infuses flavor into the chicken and potatoes.
- Fresh Thyme: Adds bright, earthy notes that complement the chicken’s richness and balance the buttery flavor.
- Lemon: Infuses the meat with a fresh citrus aroma, helps tenderize the chicken, and adds brightness to the pan juices.
- Red Onion: Adds sweetness and moisture to the roasting pan, enhancing flavor and preventing dryness.
- Yukon Gold Potatoes: Perfectly soak up the drippings from the chicken — soft and buttery inside with crisp, golden edges.
- Olive Oil: Prevents sticking, promotes browning, and adds a layer of richness to both the chicken and potatoes.
How to Make Lemon Butter Roasted Chicken
1. Dissolve: Mix the water, salt and honey in a large pot over medium heat and stir until the salt is dissolved. Remove from the heat and let the water cool.
2. Brine: Add the remaining ingredients to the pot, then add the chicken to the brine solution and let it brine in the fridge overnight.
3. Prep the Chicken: Remove the chicken from the brine and pat it dry. Sprinkle with salt and place in the fridge uncovered for a day.
4. Preheat: Place a cast iron skillet in the over and heat the oven to 425℉.
5. Make the Garlic Butter: Add the butter, garlic, thyme and lemon zest to a small bowl and combine thoroughly.
6. Rub: Lift the chicken skin and rub the garlic butter all over the chicken under the skin and on top of the skin.
7. Assemble the Dish: Pull the skillet from the oven and drizzle it with olive oil. Place the chicken in the pan (breast side up) and place the potatoes around it. Drizzle everything with olive oil and sprinkle the potatoes with kosher salt.
8. Roast: Place the pan back in the oven and roast for 1 hour. Rotate the pan halfway through the cook time.
  
  NOTE: You want an internal temperature of 165 degrees F in the thickest part of the thigh.
9. Serve: Slice the chicken and serve with the potatoes and the pan juices.
Tips for Perfect Juicy Roast Chicken Every Time

Dry Skin: No, I’m not talking about your skin care routine! I’m talking about the chicken skin. After brining, pat dry the skin thoroughly, sprinkle with salt and let it sit in the fridge uncovered all day before roasting. It will help the skin get extra crispy and delicious!

Cast Iron Skillet: Use a cast iron skillet for even browning.

Internal Temp: Once the internal temp of the thickest part of the thigh has reached 165°F, pull the skillet from the oven and let it rest.

Yukon Golds: We love Yukon Golds because they stay creamy inside but get crisp and golden on the outside.
What to Serve with Brined Roast Chicken

You will already have those golden, melt-in-your-mouth potatoes on the side, so let’s add some veggies and a yummy bread! Some of our favorite vegetable side dishes to go with roasted chicken and potatoes are broccoli salad, strawberry spinach salad, or air fryer smashed broccoli.

For a tasty bread recipe, we love our potato rolls, unleavened bread, or homemade Hawaiian rolls.

Roasted Chicken FAQs

How long should I brine a whole chicken?

For best flavor, brine the chicken for 8–12 hours. You can go up to 24 hours, but don’t exceed that or the meat can get too salty.

Can I make this without a brine?

You can, but the brine is what gives this chicken that next-level tenderness and flavor—totally worth the extra step!

Do I need to rinse the chicken after brining?

Nope! Just pat it dry really well before roasting so the skin gets crisp.

Can I use a frozen Whole chicken?

Yes, but make sure it’s completely thawed before brining so it absorbs the flavor evenly.

How Do You Know When Roasted Chicken Is Done?

Chicken is done when it reaches 165 degrees in the thickest part of the thigh.
You can also tell if a chicken is done if the wings and legs wiggle loosely, and the juices run clear.

Storing and Reheating Leftovers

Leftover roasted chicken should be stored in an airtight container in the refrigerator.
It will keep for 3-4 days in the refrigerator.

To reheat roasted chicken, place it in an oven safe dish and reheat in a 350 degree oven for about 25 minutes. You can also reheat in a microwave for 2-5 minutes.

Leftovers can also be frozen. Place the cooled chicken in ziploc freezer bags and press out as much air as possible before sealing the bag. It will keep in the freezer for up to 4 months.

I have walked you through each step for making a perfectly roasted whole chicken, and when that beautiful golden chicken comes out of the oven, it will be impossible not to feel a little proud. The aroma alone will have everyone drifting into the kitchen asking, “Is it ready yet?”

This Brined Roasted Whole Chicken with Crispy Potatoes is the kind of meal that brings everyone to the table. The brine does all the work for you, keeping every bite juicy and flavorful, while the potatoes soak up all that buttery, lemony goodness. Whether it’s Sunday dinner or a special night in, this is one of those recipes you’ll come back to again and again — simple, classic, and full of love.

More Chicken Recipes You’ll Love

Check Out This Video to See How it’s Made…
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Mix the water, salt and honey in a large pot over medium heat until salt is dissolved.

2 Liters Water, ⅓ Cup Kosher Salt, ¼ Cup Honey

Quickly remove and cool the water, adding remaining brine ingredients. Once cool add the chicken. Brine overnight.

1 Tablespoon Peppercorns, 2 Lemons, 5 Bay Leaves, 10 Sprigs Parsley, 6 Cloves Garlic, 1 Whole Chicken, 7 Sprigs Thyme

Remove the chicken and pat dry on a pan. Sprinkle with 1 teaspoon kosher salt and place in the fridge for the day, uncovered.

1 teaspoon Kosher Salt

Place a cast iron pan in the oven and heat to 425℉.

Meanwhile, add butter, garlic, thyme and zest to a bowl and stir. Squeeze juice of lemon into a bowl and stuff the rinds and onions into the chicken cavity.

4 Tablespoons Butter, 2 Cloves Garlic, 1 teaspoon Fresh Thyme, 1 Lemon, ½ Red Onion

Lift the skin and rub the butter under and over the skin.

Remove pan from oven, drizzle with olive oil so the chicken won’t stick, add chicken and potatoes around it.

12 ounces Yukon Gold Potatoes, Olive Oil

Drizzle everything with olive oil and sprinkle kosher salt over the potatoes.

Roast 1 hour, turning the pan halfway through or until the thickest part is 165 degrees F internally.

Serve with pan juices and a drizzle of leftover lemon juice if desired.

Calories: 454kcal, Carbohydrates: 29g, Protein: 26g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 115mg, Sodium: 6848mg, Potassium: 611mg, Fiber: 3g, Sugar: 13g, Vitamin A: 647IU, Vitamin C: 40mg, Calcium: 74mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet Basil

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November 2, 2025
Best Oven Roasted Thanksgiving Turkey Recipe Ever – Oh Sweet Basil
A classic turkey recipe for making the best oven roasted Thanksgiving turkey ever! It starts with a brine, gets smothered in lemon herb butter, and ends with a perfectly roasted whole turkey to feed your Thanksgiving crowd!

I’ve done it all. Over cooked, undercooked, bland, you name it. Thanksgiving has always been a stitch lame to me because the turkey was absolutely never exciting, hence why I loved the leftover sandwiches the best!

Mmmmm, potato rolls, mayo, turkey and a little cheese! Or, lately I’ve been doing a little cream cheese, poppyseed dressing, cheese and turkey on a roll and oh my goodness it’s life-changing.

But back to the turkey, you guys I’m serious I have spent every year for the past 15 years trying to figure out the best Thanksgiving turkey recipe and this is it. The secrets are for sure brining and proper herbs and rest time three things to make the perfect combo.

Turkey Basics

Before we jump in to making this roasted whole turkey, I want to cover a few of the basics:
- A frozen turkey will need thaw 24 hours per every 5 pounds.
- Turkey will need to cook for 13-15 minutes per pound.
- Safe internal temperature for a turkey is 175 degrees F the thigh and 165 degrees F in the breast.
So let’s assume you are going to roast a 12 pound turkey that is frozen when you purchase it and you want to have your meal on Thursday afternoon. Here is your brief timeline:
- Remove turkey from freezer to thaw in the fridge: 4 1/2 days ahead of time (Sunday morning – Tuesday afternoon)
- Brine: 24 hours (Tuesday afternoon – Wednesday afternoon)
- Turkey rests in fridge: 4-12 hours (overnight Wednesday to Thursday morning)
- Turkey rests at room temperature: 1 hour
- Turkey roasts in the oven: 3 hours
- Turkey rests: 30 minutes
Now the turkey is ready to carve and eat Thursday afternoon! Now here are those same steps in a little more detail…

How to Roast a Whole Turkey

Roasting a whole turkey starts with a 24 hour brine. Head to our favorite turkey brine recipe for all the details of why to brine, how to brine and what goes into the brine.

Turkey Prep

After the turkey brines, remove the turkey from the brine, pat it dry with paper towels and put it on a baking sheet uncovered. Stick it in the refrigerator for at least 4 hours and up to 12 hours to dry the skin the out. This helps it gets deliciously crispy when it roasts. You can let the turkey sit in the fridge for 2 days. Just turn the bird upside down and right side up every 12 hours.

When you are ready to start roasting the turkey, pull it out of the refrigerator and let it come to room temperature for an hour. Because turkeys are very large in size it can be difficult to properly cook them. To help with this we turned to a technique we use in our Best Prime Rib recipe. Allowing the turkey to sit out for a bit takes the chill off and allows an evenly cooked bird. Do not let it sit out for longer than an hour.

Roasting Pan

When the turkey has been sitting out close to an hour, preheat the oven to 450 degrees. Then in the bottom of a large roasting pan, add the apple cider and enough cooking wine (or regular wine) to fill the pan to a 1/4-inch depth. Place half of the quartered onions, 6 garlic cloves and the bay leaves in the pan. Now your roasting pan is prepped for the bird.

Lemon Herb Butter

Melt the butter and add the lemon zest, garlic, sage, thyme and savory and mix everything together. Loosen the skin on the turkey and put a few tablespoons of butter directly onto the meat, under the skin and massage it around. Brush the turkey skin generously with remaining herbed melted butter.

Roasting

Stick the remaining onion quarters, herb bunches and the lemon quarters not used in the bottom of the roasting pan into the turkey cavity. Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes at 450 degrees.

Open the oven and cover the turkey with aluminum foil if it looks like the turkey is getting too brown. Reduce the oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh (without touching bones) reaches a temperature of 160-165 degrees. It will take about 2-2 1/2 hours more. Transfer turkey to a cutting board and allow it to rest for 30 minutes before carving.

And just like that, you have a beautiful whole roasted Thanksgiving turkey. It looks fancy, complicated and like loads of work, but it’s really simple! You’ll never use another roasted turkey recipe again!

How to Roast a Turkey Video
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Let me just suggest a few of the best Thanksgiving side dishes you could ever want!

And it wouldn’t be Thanksgiving without allllllllll the pies! Here are a few of our favorites!

In fact, we have about a million Thanksgiving recipes and they can all be found here!

I have done all the leg work, all the testing, and all the tasting to know that this is the best oven roasted turkey recipe ever! Brine, rest, butter, roast, rest, carve and voila…your Thanksgiving turkey is ready! Now just serve up some green beans and potatoes in an instant pot and you’ve got dinner.

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

Carrian Cheney

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October 30, 2024
My Favorite Turkey Brine Recipe – Oh Sweet Basil
Looking for the perfect turkey brine recipe? Look no further! This delicious brine not only adds flavor to your turkey, but also keeps it moist and juicy. Watch our video tutorial and try it out for yourself!

Every year I test, and test and test recipes for Thanksgiving. But not my simple turkey brine recipe. It’s perfect, and I use the same one every single year regardless of how I make my bird.

Whether your roasting turkey or making Thanksgiving turkey in a slow cooker, I use the same brine on both of them.

There’s nothing quite like a perfectly cooked turkey and that 100% starts with a turkey brine. You CANNOT skip it. Trust me, I’ve tested enough to know that it really is a game changer.

Turkey Brine Basics

Brining a turkey needs two specific ingredients and then the remaining ingredients vary based upon your own individual recipes.
1. Liquid- Your turkey breast (or whole turkey) will sit in a liquid anywhere from 8-24 hours. The kind of liquid does in fact make a difference as they will help to flavor the meat. Brining, as well as marinating, is not made to soak into the center of the meat, but to flavor the outside so well that as it cooks that flavor emerges.
2. Salt- It’s preferred that you use Kosher salt for brining as it’s a more coarse salt which will help to break down the meat, soak in the liquid for a more juicy meat and finally, the salt helps to flavor the meat more than just a rub later on.
How to Brine a Turkey

Brining a turkey might sound fancy or complicated but it’s as easy as dunking a turkey in salty liquid with some extra flavors if desired and letting it sit. Easy peezy! The brine is used to lock flavor and moisture into the turkey.

A few simple ingredients is all you need for my best turkey brine recipe:
- Apple Cider – apple juice can be used if you can’t find cider
- Water
- Brown Sugar
- Kosher Salt
- Bay Leaves
- Garlic Cloves
- Fresh Rosemary
- Orange Peel
- Lemon Peel
Grab a large stock pot and pour all the ingredients into the pot. You can also use a brining bar if you want. They are great! Stir everything together until the sugar and salt dissolve. Place the turkey carefully into the brine, put the lid on the pot, and set it in the refrigerator for 24 hours.

PRO TIP: If your stock pot doesn’t fit into your fridge, put it in a cooler and surround the pot with ice. It will store great for 24 hours.

How to Make A Turkey Brine

Why Do You Brine A Turkey?

Brining a turkey adds moisture and flavor to the final product. A basic brine recipe is salt and water. We like to add several extra spices and flavors, but the salt and water is what you need for a wet brine. The turkey absorbs all the delicious flavors to make for the most flavorful turkey after cooking.

Brining breaks down muscle fibers and tenderizes the meat. In other words, forget that dry bird, brining will change your life!

Do You Rinse Meat After You Brine It?

No, just pat it dry. That way all those delicious flavors aren’t diminished. After brining, it’s important to let the bird rest in the fridge as it will dry out the skin which will bake up more golden and crisp.

If you have never brined before, do it! It’s simple and totally worth it!. You’ll be using my favorite turkey brine recipe for every turkey you ever make! I guarantee it!

More Turkey Recipes You’ll Love:
Servings: 1 batch

Prep Time: 1 day 4 hours

Cook Time: 3 hours

Total Time: 1 day 7 hours

Description

The most wonderful turkey brine to totally transform your bird from boring and dry to tender, juicy, flavorful perfection

Place each ingredient of the brine in a large pot and stir until the sugar and salt have dissolved.

3 Cups Apple Cider, 3 Cups Orange Juice, 13 Cups Water, 2 Cups Brown Sugar, 1 Cup Kosher Salt, 5 Bay Leaves, 5 Cloves Garlic, 4 Sprigs Rosemary, 1 Orange Peel, 1 Lemon Peel

Add the turkey and put a lid on the pot.

Set the turkey in the brine in the fridge for 24 hours.

Remove turkey from brine and pat dry. Allow the turkey to rest in the fridge so it can completely dry.

Proceed with classic roasted turkey recipe.

You can make the brine 2-3 days ahead and store in the refrigerator.

Serving: 1batchCalories: 2372kcalCarbohydrates: 599gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 113490mgPotassium: 2913mgFiber: 5gSugar: 558gVitamin A: 1593IUVitamin C: 408mgCalcium: 730mgIron: 7mg

Author: Sweet Basil

Course: 10 Best Turkey Recipes on the Internet, Over 500 Family Dinner Recipes Ideas

Cuisine: American
REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
Carrian Cheney

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October 29, 2024