This recipe makes enough brine for about 6 turkey legs, thighs, or breasts, or a whole chicken. If you want to brine a whole turkey double the recipe to have enough for the entire bird.

Making the Brine:

Cup of Yum
1. In a large pot mix the peppercorns, thyme, rosemary, bay leaves, garlic, cider, maple syrup and salt.
2. Heat until all the salt has dissolved. It does not need to boil.
3. Pour the cider mixture into a large bowl and add the ice. Refrigerate for an hour or so, until it has completely cooled.

You should never, ever add meat of any kind to hot, warm or even room temperature brine, because that can cause bacteria to grown which can lead to food poisoning.

For turkey legs or other smaller pieces:

1. Once the brine is cooled add the uncooked turkey or chicken pieces to the bowl.
2. Let the poultry sit in the brine, refrigerated, for 2-4 hours for pieces like legs or thighs, up to 6 hours for a whole chicken.

For a whole turkey:

1. Remove the turkey from its package and remove the giblets.
2. Put it in a food safe brining bag, then put the bag inside a large bowl or bucket. Close the bag tightly with a bag clip and then put it the refrigerator. Let it sit for 12-24 hours.

For any meat:

1. After brining take the poultry from brine and rinse it off to remove excess salt. Then pat the skin dry.
2. Smoke, roast, air fry or grill your poultry.