Poultry Brine

Making chicken or turkey juicy and tender many times is as easy as simply using a high quality brine
Pork also suffer from being too dry or over cooked and also can be mercifully saved by using a high quality brine before cooking
Brine overnight for best results but as little as an hour or two will enhance your finished dish
This recipe will make enough for 2-3 chickens or one turkey
You can omit or add any spice or herb of your choice but keep the salt and sugar
levels as written or your brine will be lacking

2 Gallons Water
1 1/2 cups Pickling Salt
1 1/2 cups Brown Sugar (not packed)
4 TB Garlic Powder
2 TB Chili Powder
2 TB Ground Sage
2 TB Crushed Red Pepper
2 TB Fresh black pepper
4 Whole Bay leaves
2 TB Old Bay Seasoning
2 TB Cayenne Pepper
2 TB Italian seasoning

Combine all the ingredients in a stock pot
Bring to a boil, turn heat down to a simmer
Simmer and stir frequently until all the ingredients are dissolved
Allow to cool to room temperature before immersing the meat
Use a container large enough to cover what you're marinating completely
Store in refrigerator or in a cooler with a empty plastic gallon milk jug filled
with water and frozen solid in your freezer
At times two are needed to keep everything cold