Turkey Or Chicken Brine

• 1 gallon cold water divided
• 1 cup kosher salt
• 1/4 cup honey, maple surup, or sugar (your choice)
• 8 large or 12 small bay leaves
• 1 head of garlic, smashed but not peeled
• 2 tablespoons black peppercorns not ground
• 3 large rosemary sprigs
• 1 small bunch of thyme
• 1 small bunch of parsley
• Finely grated zest and juice of 2-3 lemons
• 1 brining bag, stockpot, or doubled plastic trashcan liners to be used for brining. Needs to hold bird(s) as well as allow fully submerging in one gallon brining liquid.

1. Combine 1 cup of water and all other ingredients inclduing lemon rinds in a large saucepan and bring to a simmer for 10 minutes. Stir occasionally to combine all ingredients.
2. Remove from heat to cool and discard lemon rinds. To brining container add the birds (2 chickens or 1 turkey), the 3 quarts of cold water, and then now cooled (can be fairly warm) contents of the saucepan. Make sure birds are completely submerged - I use small tupperware to hold the birds "underwater" if necessary. Refrigerate overnight - up to 18 hours.
3. After brining time is up Drain all liquid, wash off birds, get rid of any herbs, etc sticking to bird. Use paper towels to dry and then keep regrigerated for up to 8 hours till ready to roast, BBQ, or Fry using your favorite recipe.

gallon cold water, kosher salt, honey, bay leaves, garlic, black, rosemary sprigs, thyme, parsley, lemons, brining bag

Taken from www.epicurious.com/recipes/member/views/turkey-or-chicken-brine-50003581 (may not work)