Ingredients:

• 2 ½ cups kosher Salt

• ⅔ cup light brown sugar

• 1 tbsp whole peppercorns

• 1 gallon water

• 1 ½ gallons ice water

Preparation:

1. In a large pot over high heat, combine the salt, brown sugar, peppercorns and water.  Bring to a boil and continue boiling, stirring until the salt and sugar have dissolved (about 3 minutes).  Remove from heat and let cool to lukewarm, about 1 hour.  Stir one third of the ice water into the brine.

2. Place turkey or other meat in brining bag.  Pour in brine and the remaining ice water.  Seal the bag securely.  Refrigerate for 12 to 24 hours.

3. Just before cooking, remove the meat from the brine, rinse thoroughly and pat dry with paper towels.  Cook as desired.

If using smaller brine bags for up to 5 lbs of meat, use the following measurements with the same preparation:

• ⅔ cup kosher salt

• 2 ½ tbsp light brown sugar

• ¾ tsp. whole peppercorns

• 1 quart water

• 1 ½ quarts ice water