All Purpose Brine
Designed for flexibility, this is our go-to method for boosting flavor and juiciness across chicken, turkey, and pork. The simple saltwater base enhances moisture while helping seasonings absorb more deeply, creating savory, well-balanced results every time. Made with signature flavor from Kinder’s All Purpose Seasoning, this is the reliable brine we reach for when we want grilled meats that are tender, flavorful, and ready to impress.
Ingredients
32 oz Cold Water
1 Tbsp Kosher Salt
3 Tbsp Granulated Sugar
16 oz Ice Water
Chicken, Pork, or Turkey
Instructions
Combine cold water, kosher salt, sugar, and Kinder's All Purpose Seasoning in a pot and place on the stove over high heat.
Warm this mixture until all of the sugar and salt has dissolved (around 160°F).
Remove from the heat and transfer to a container large enough to hold all the liquid.
Add the ice water and place in the fridge for up to 3 hours. You want the liquid to be chilled when the meat is submerged.
Once the brine is cold, place your meat in a zip lock bag, pour the brine in, and seal the bag closed.
Brine your meat for time recommended in various recipes, see our Grill Guide for our favorite grilling recipes.
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All Purpose Brine
Designed for flexibility, this is our go-to method for boosting flavor and juiciness across chicken, turkey, and pork. The simple saltwater base enhances moisture while helping seasonings absorb more deeply, creating savory, well-balanced results every time. Made with signature flavor from Kinder’s All Purpose Seasoning, this is the reliable brine we reach for when we want grilled meats that are tender, flavorful, and ready to impress.
Ingredients
32 oz Cold Water
1 Tbsp Kosher Salt
3 Tbsp Granulated Sugar
16 oz Ice Water
Chicken, Pork, or Turkey
Instructions
Combine cold water, kosher salt, sugar, and Kinder's All Purpose Seasoning in a pot and place on the stove over high heat.
Warm this mixture until all of the sugar and salt has dissolved (around 160°F).
Remove from the heat and transfer to a container large enough to hold all the liquid.
Add the ice water and place in the fridge for up to 3 hours. You want the liquid to be chilled when the meat is submerged.
Once the brine is cold, place your meat in a zip lock bag, pour the brine in, and seal the bag closed.
Brine your meat for time recommended in various recipes, see our Grill Guide for our favorite grilling recipes.