->Brine 14 <-

2 1/2 gallons cold water

2 cups kosher salt

1 cup granulated sugar

2 bay leaves, torn into pieces

1 bunch fresh thyme, or 4 tablespoons dried

1 whole head of garlic, cloves separated and peeled

5 whole allspice berries, crushed

4 juniper berries, smashed

Place the water in a large pot that can easily hold the liquid and the meat you intend to brine.

Add salt, sugar, bay leaves, thyme, garlic, allspice and juniper

berries; stir for a minute or 2 until the sugar and salt dissolve.

You have to refrigerate the meat while it is brining. Leave the

poultry in the brine for 24 hours. If the meat floats to the top,

use a plate or other weight to keep it completely submerged in the

brine.

Before you cook the bird, you can add pepper, but do not add salt.