Poultry Brine

I sometimes use this for chicken but always for ducks and turkey.

I have read that the refrigerator should be set to keep the brine solution at 40 degrees maximum. Also, when doing a "flavor brine" (not boiling the water) overnight, you must get the meat up to 140 degrees within 2 to 3 hours.

Ingredients

• 1 gallon water
• 1 cup of iodine-free salt
• ½ cup white vinegar
• 1 tsp black pepper
• 1 tsp sage
• 1 tsp thyme
• 1 tsp allspice
• 1 tsp garlic powder
• 1 tsp tarragon

Instructions

1. You'll need a pot large enough for the poultry. Adjust the proportions to submerge the birds.
2. Dissolve the salt in the water.
3. Add other spices.
4. Poke the bird's skin with a sharp knife. For duck this is very important.
5. Place bird(s) in brine.
6. Put into refrigerator overnight.