Brine

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Brine:

2.5 gals. water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn
4 Tbsp. dried thyme or a bunch of fresh
12 sage leaves
12 cloves garlic, peeled and flattened
5 allspice berries, crushed
5 juniper berries, crushed

Place all the dry ingredients in a large bowl. Bring a quart of the water to a boil and pour it over, stirring to dissolve what will. Let it stand for 5 minutes.

Add the rest of the water, still stirring to dissolve the rest of the salt and sugar.

This is enough for a large bird, such as a turkey. Use half of everything for something smaller.

Brining Times:

Chicken, parts	2 hr.
Chicken, whole	6–12 hr.
Cornish hens	1–2 hr.
Fish, thin fillets	10–15 min.
Fish, thick fillets or steaks	20–30 min.
Fish, whole	6–12 hr.
Pork chops	4–6 hr.
Pork, tenderloin	8–12 hr.
Pork, loin roast	12–24 hr.
Shrimp, shelled	30 min.
Shrimp, shells on	1 hr.
Turkey, parts	8–12 hr.
Turkey, whole	12–24 hr.