Poultry Brine

If you want to get your turkey ready for Thanksgiving, or just have a really special roast chicken, you can dunk your bird in this brine to make it succulent and delicious. You're welcome!

(You can find juniper berries at well-stocked spice shops and in some import stores like Cost Plus.)

POULTRY BRINE
1¼ gallons cold water
1 cup kosher salt
½ cup sugar
1 bunch fresh thyme or 2 tablespoons dried thyme
2 bay leaves, torn in pieces
½ head garlic cloves, peeled
3 allspice berries, crushed
2 juniper berries, crushed
15-20 peppercorns, crushed (this was Curtis' addition)

Use a large pot that can easily hold the brine and the poultry you intend to brine. Add all ingredients and heat, stirring until sugar and salt dissolve. Allow brine to cool completely, adding ice if necessary to speed the process. Then add poultry, covering with a plate or weight to keep poultry submerged. Refrigerate 24 hours before removing poultry from brine. Rinse poultry briefly under fresh running water and rub skin with oil to encourage browning (otherwise your bird will be tender and juicy but a little pale).

This recipe makes enough brine to cover a chicken, duck or capon. Brine recipe may be doubled or tripled to cover a larger bird. Have fun!

Contributor: Soozcat (via several brining recipes)