Simple Brine

Yields
Make one quart of brine for each pound of meat, not to exceed two gallons

from TLP Test Kitchen, Charleston, SC

1 gallon of water

¾ cup kosher salt

½ cup molasses or honey

½ onion, sliced

1 lemon, sliced

2 bay leaves

Parsley sprigs, or dried herbs

Thyme sprigs, or dried herbs

Rosemary sprigs, or dried herbs

8 black peppercorns, whole

Bring water to a boil. Add salt and turn off the heat. Allow salt to dissolve completely. Let mixture cool completely.
Add remaining ingredients and stir until dissolved.
Place poultry in large container. Pour brine over poultry until it is completely submerged. Keep refrigerated until ready to cook. Before cooking, dry poultry skin completely. Time line for brining: The larger the piece of meat, the longer it should brine. A good rule of thumb to follow though is for approximately one hour per pound of meat.

Danger Zone for Poultry / The temperature of the brine should not go above 38 degrees at any time and poultry should be cooked to 160 degrees.

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