Make one quart of brine for each pound of meat, not to exceed two gallons
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.
- from TLP Test Kitchen, Charleston, SC