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.