Brine for Turkey or Chicken

• 1 gallon water
• 1 cup kosher salt
• 1 ounce tender quick
• 1 cup honey or 1 cup molasses or 1 cup real maple syrup
• 3 bay leaves
• 14 teaspoon ground cloves
• 12 teaspoon pickling spices

1. Mix ingredients and bring to a boil.
2. Allow brine to cool to 40 degrees.
3. Place bird in brine.
4. Make sure turkey/chicken is fully submerged.
5. You may need to put a weight (rock, etc) inside a ziplock bag and place inside turkey/chicken to keep the bird submerged.
6. Brine the turkey/chicken for 10 hours.
7. Keep brine below 40 degrees.
8. Rinse turkey/chicken very well.
9. Submerge bird in fresh water for an hour.
10. Rinse bird very well.
11. Dry the bird very well.
12. You are now ready to roast, smoke, smofry or fry your turkey/chicken.

gallon water, kosher salt, honey, bay leaves, ground cloves, pickling spices

Taken from www.food.com/recipe/brine-for-turkey-or-chicken-270228 (may not work)