Basic All Purpose Brine For Meats Chicken And Turkey

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I like the combination of flavors in this brine more than any other i have tried.

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Steps

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Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.

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Stir ingredients together in a saucepan and bring to a boil.

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Continue stirring until sugar is dissolved.

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Allow to cool.

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Place meat or poultry in a food safe plastic bag inside another container for support and leakage control.

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Pour cooled brine into bag , and squeeze out as much air as possible and seal with a twistie tie.

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Refrigerate for 3-4 hours for 3 pounds meat , 5-6 hours for a nice roasting hen , or 12-24 hours for a turkey , 12 hours being for a small one and the longer time for those turkeys around 20+ pounds.

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Discard brine before using and pat meat dry.

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If using poultry , you may want to add citrus fruit such as oranges or lemons , additional fresh herbs , or cloves of garlic into the cavity.

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Prepare meat as desired- roast , bbq , etc.

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Ingredients

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black peppercorns, fresh thyme, bay leaves, garlic, water, light brown sugar, kosher salt