Sweet Tea Brine

Sweet Tea Brine

Steeped black tea and sugar create a tangy, lightly sweet brine for juicy poultry.

Total 8 hr 15 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This Southern-inspired brine infuses chicken or turkey with gentle tannic depth and a touch of sweetness, keeping meat moist through roasting or frying. It comes together with pantry staples and steeped tea, making it an easy overnight soak before any poultry dinner.

Ingredients

  • 4 cups water
  • 4 black tea bags
  • 1/2 cup granulated sugar
  • 1/3 cup kosher salt
  • 2 cloves garlic, smashed
  • 1 lemon, sliced
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 2 cups ice cubes

Method

  1. Bring the water to a boil in a 6-quart saucepan over high heat.

  2. Remove from heat, add the tea bags, and steep for 5 minutes.

  3. Discard the tea bags, then stir in the sugar and salt until fully dissolved.

  4. Stir in the smashed garlic, lemon slices, peppercorns, and bay leaves.

  5. Add the ice cubes to the brine and stir until completely cooled.

  6. Submerge poultry fully in the cooled brine, cover, and refrigerate for at least 8 hours before cooking.

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    Sweet Tea Brine

    This Southern-inspired brine infuses chicken or turkey with gentle tannic depth and a touch of sweetness, keeping meat moist through roasting or frying. It comes together with pantry staples and steeped tea, making it an easy overnight soak before any poultry dinner.

    8 hr 15 min 16 oz 45 cal

    Ingredients

    • 4 cups water
    • 4 black tea bags
    • 1/2 cup granulated sugar
    • 1/3 cup kosher salt
    • 2 cloves garlic, smashed
    • 1 lemon, sliced
    • 1 tablespoon black peppercorns
    • 2 bay leaves
    • 2 cups ice cubes

    Method

    1. 1

      Bring the water to a boil in a 6-quart saucepan over high heat.

    2. 2

      Remove from heat, add the tea bags, and steep for 5 minutes.

    3. 3

      Discard the tea bags, then stir in the sugar and salt until fully dissolved.

    4. 4

      Stir in the smashed garlic, lemon slices, peppercorns, and bay leaves.

    5. 5

      Add the ice cubes to the brine and stir until completely cooled.

    6. 6

      Submerge poultry fully in the cooled brine, cover, and refrigerate for at least 8 hours before cooking.