This is a basic savory vegetable brine suitable for brining turkey, chicken, or game hens.
| 2 gallons | Filtered water |
| 1 cup | Sea or kosher salt |
| 1/3 cup | Light brown sugar |
| 1/4 cup | Worcestershire sauce |
| 6 cloves | Garlic, chopped |
| 4 sprigs | Fresh thyme |
| 1 sprig | Fresh rosemary |
| 1 tbsp | Whole black peppercorns |
| 1 1/2 tsp | Whole allspice berries (optional) |
| 1 | Bay leaf |
| 1 | Small onion, chopped |
| 2 | Carrots, chopped |
| 1/4 cup | Parsley, chopped |
Directions
- Add all ingredients and bring to a boil.
- After reaching a boil remove pot and allow to cool.
- Add meat so that it is completely covered by brine.
- Allow meat to brine for 24 to 48 hours.
- Remove meat, rinse, and pat dry.
- Rub olive oil on the meat and cook or smoke until internal temperature reaches 165°
