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.