Poultry and Meat Brine

1. Peel the onion and cut in half.
2. Remove the rind from the lemon using a potato peeler.
3. Pour half of the water into a large sauce and add the salt, sugar, red onion, rosemary, coriander seeds, fennel seeds and black peppercorns.
4. Place over a medium heat and simmer gently for 10 minutes until the salt is completely dissolved. Remove from heat, add in the lemon rind and the remaining water. Stir gently and allow the mixture to cool.

To use your brine

1. Pour the brine into a large plastic container, add the meat and use a bowl and a large can to stop the meat floating to the top of the brine.
2. Turkey - Leave for 12-24 hours.
3. Chicken - Leave for 12-24 hours.
4. Pork - Leave for 6-12 hours.
5. Fish - Leave for 10-20 minutes.