Hey Matilda..thanks for the input. My standard (not so simple
brine tends to look like this:
Bigwheel's Grand Prize Winning Chicken Brine
1 cup pickling/canning salt
1 cup brown sugar
3/4 cup mild molasses (Brer Rabbit is my favorite)
3/4 cup Kikkomann Soy Sauce
1/4 cup Lea n Perrins wooster sauce
2 T each: grandulated garlic, dry minced onywan, black peppa, dry
mustard, liquid shrimp and crab boil, bbq rub.
1/2 t. mixed eyetalian spices (oregano, basil, thyme, tarragon etc)
1 big or 2 small Bay Leaves
Dump all this into a one gallon glass jug and fill with hot tap water. Put on the lid and shake it up and let it set at room temp for several days. Giving it a shake whenever you think about it. Prior to use..get it ice cold. Put the bird(s) into the bottom of double bagged non-scented garbage bags..shake up the brine one last time and pour it over the top. Force out as much air as possible and tie a knot in top of the bags. Throw the bags into the ice box or ice chest with ice. Flop the bags around occasionally. Enough to do one turkey or two chickens. Try to let the turkey go 24 hrs...chickens go 8 to 12.