Brining Poultry

Use this basic formula for brining, to keep the meat moist and enhance the flavor. The total amounts will be dependent on how large the poultry is.

1 cup coarse or kosher salt
1 gallon water

Dissolve salt in cold water in large enough vessel to hold brine and poultry.
(suggestion: for a large turkey, a new, clean, plastic 5 gallon pail works fine)
Add poultry and refrigerate or set somewhere very cool (40 F or less), for 6-12 hours, depending on the size of the poultry.
Remove from brine and rinse with cold water. Pat dry inside and out. Continue to prep and cook by desired method.