Chicken and turkey brine

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all the ingredients in a pot large enough to hold the chicken or turkey; give the lemon halves a good squeeze as you add them. Place over high heat and bring to a simmer, stirring to dissolve the salt and sugar period remove from the heat and let cool to room temperature, then refrigerate the brine until it is chilled.

Step 2

Add The chicken or turkey to the brine. Way it down with a plate or other object to completely submerge it and place in the refrigerator for 8 to 12 hours (it is critical when branding any meat that it remain completely submerged in the brine. It's almost always necessary to weigh the meat down)

Step 3

Remove the chicken or turkey from the brine, rinse well, and Pat dry. Let's rest uncovered in the refrigerator for 3 to 24 hours. (After bringing, the chicken should be refrigerated, uncovered, on a rack so that it can dry and form a pellicle, or a tacky surface. The better the pellicle, the better the smoke will adhere to the skin. Consider trussing the bird, trusting helps the bird cook more evenly, and a bird that has been trust is more elegant to look at and to serve. If you don't feel comfortable trusting your own chicken, ask your butcher to do it.)

Step 4

Preheat the oven to 450° f

Step 5

Roast the chicken or turkey until it reaches an internal temperature of 160° f (The cavity juices will be clear when it is done.) remove from the oven and let rest for 15 minutes before serving.