Brine For Juicy Moist Chicken Or Turkey

• 1 gallon Cold Water
• 2/3 cup light brown sugar
• 1 tsp liquid smoke
• 1/4 cup table salt

1. You can substitute a coarser salt such as Kosher salt and use roughly double the amount of table salt called for.
2. Add all the ingredients to a container large enough to hold the water and the volume of the meat so it is covered by the water.
3. Mix together thoroughly with a whisk or handheld blender before adding the meat.
4. Put in the refrigerator and leave for a minimum of 2 hours up to 12.
5. Remove the meat from the brine and rinse thoroughly with cold water, discard the brine liquid then cook your poultry however you desire.
6. It is important to rinse the meat thoroughly after brining to remove any possibility of salty taste.
7. For this chicken I brushed the meat with honey barbecue sauce and grilled it once brining was complete.
8. I used liquid smoke.
9. You can add/substitute teriyaki sauce or Worcestershire sauce if you'd prefer and herbs/seasoning which will be diffused deeper into the meat during the brining process along with the brown sugar.

gallon, light brown sugar, liquid smoke, salt

Taken from cookpad.com/us/recipes/339445-brine-for-juicy-moist-chicken-or-turkey (may not work)