Poultry Honey Brine

From the kitchen of Kevin Taylor, the BBQ Guru

1 gallon water
1 cup kosher (coarse) salt
1 cup honey
2 tablespoons Tender Quick
3 bay leaves
1/4 teaspoon cloves
1/2 teaspoon pickling spice (your choice)

Bring to boil. Let settle back to room temperature

If injecting, inject in breasts, thighs and legs...about 2 ounces in each. Let sit refrigerated for 24 hours.

If soaking, submerge entire bird in brine for 48 hours under refrigeration.

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