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Brine
1 Gallon Water (this can be adjusted slightly depending on the size of roast or bird)
1 cup Kosher Salt
¼ cup plus 2 tablespoons Honey
12 Bay Leaves
24 Whole Black Peppercorns
1 head Garlic (slightly smashed, skins intact)
1 bunch Thyme
1 bunch Flat Leaf Parsley
Optional Fresh Herbs:
1 bunch Tarragon
1 bunch Cilantro
1 bunch Sage
1 bunch Rosemary
Preparation 1:
Combine all ingredients in a large stock pot over high heat. Stir to dissolve salt and honey. Cover and bring to a boil. Let simmer for 5 mins, remove from heat and allow to cool completely before use.(8 hrs)
Preparation 2:
Combine all ingredients as above except reduce water volume by half. Stir to dissolve salt and honey, cover and bring to a quick boil then immediately remove from heat. Stir in 8-10 cups ice and continue to stir until dissolved. Use immediately.
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