Salt Brine Recipe for one Chicken
(double or triple this recipe to accommodate a turkey)
- 1 gallon lukewarm Water
- 10 oz Kosher Salt (weighed on a scale, not measured)
- 3-4 Bay Leaves, crumbled
- 1 T Black Peppercorns
- 3-4 Garlic Cloves
- 1 T Red Pepper Flakes
- 5-7 sprigs fresh Thyme
- 5-7 sprigs fresh Flat Leaf Parsley
- 2-3 Lemons, cut in half
- 2 Oranges, cut in half
Pour water in a large stockpot or container big enough to hold your bird. Add all ingredients and squeeze the lemons into the brine mixture then add them to the mix as well. Stir very well to dissolve the salt completely. Add your bird, submerging completely. Cover and refrigerate for 3 hours for a chicken (up to 8 hours for a turkey). Drain and discard the brine. Rinse then thoroughly dry the bird and roast as directed.
