Jamaican Jerk Brine

• 3/4 cup kosher salt
• 3/4 cup brown sugar
• 2 quarts chicken stock, unsalted
• 1 tablespoon liquid smoke flavoring
• 1 cup white vinegar
• 4 scotch bonnet peppers, stemmed and minced
• 1/2 cup green onion, minced
• 1/2 cup lime juice, fresh
• 4 garlic cloves, minced
• 2 tablespoons thyme, fresh
• 2 tablespoons allspice
• 2 tablespoons garlic
• 3 teaspoons cayenne pepper
• 3 teaspoons rubbed sage
• 2 teaspoons ginger, peeled and grated
• 2 teaspoons nutmeg
• 2 teaspoons cinnamon, ground

1. Place all ingredients in stock and bring to a boil.
2. Stir to ensure salt and brown sugar dissolve.
3. Smell and add more spices if its not strong enough.
4. Remove from heat and let cool completely.
5. Place turkey in brine bag (or chicken).
6. Add cold water until turkey is completely covered.
7. Let sit in brine for 1 hour for each pound.

kosher salt, brown sugar, chicken stock, liquid smoke flavoring, white vinegar, scotch bonnet peppers, green onion, lime juice, garlic, thyme, allspice, garlic, cayenne pepper, sage, ginger, nutmeg, cinnamon

Taken from www.food.com/recipe/jamaican-jerk-brine-534686 (may not work)