Basic Poultry Brine

This recipe yields enough to brine up to 6 whole chickens or 1 Jumbo Turkey, but feel free to scale this down for smaller turkeys or a lesser number of chickens.

In a large stock pot pot combine the following:

• - 4 Quarts of Water 
• - 2 Cups Kosher Salt
• - 2 Cups Sucanat 

Heat these items until all salt and sugar are fully dissolved and then allow the mixture to cool. (I'm usually pressed for time, so I cheat and dump a bunch of ice into it) 

Once the brine has cooled to at least room temperature - place your turkey into a vessel large enough to hold the bird, the brine and additional ice and water to cover. Medium-sized coolers are ideal for this part - but I have heard many people use brine bags in their fridge with great success. Pour the cooled brine over the bird(s) and add enough water/ice to cover and keep them submerged in the mixture using a plate, gallon ziplocs filled with water, or anything else that will help hold that poultry under the water. 

As for those flavor add-ons I mentioned here are some ideas and different things I've tried in the past: 

• 
  - Orange and/or Lemon peels and/or Juice
• - Cinnamon sticks, Cloves or Allspice berries
• - Whole Peppercorns
• - Mustard Seed 
• - Minced Onion or Garlic Cloves 
• - Paprika 
• - Apple Cider Vinegar
• - Red or White Wine
• - Fresh Herbs like Oregano, Rosemary, Thyme & Parsley
• - Dried seasonings like Savory, Coriander, Majoram, Tarragon & Bay Leaves

You can use the brine method for any manner of preparation from roasting, to grilling to smoking... the possibilities and flavor combinations are nearly endless!