Directions:
- Pour 4 cups of water into a large saucespan. Add all other ingredients. Bring to a boil over medium high heat, stirring to dissolve the brown sugar and kosher salt. Reduce heat and simmer 30 minutes. Remove from heat and cool to room temperature. Pour into a covered container and refrigerate overnight.
- When ready to brine the bird, pour brine solution with herbs & spices over the bird. Add enough cold water to cover. Keep refrigerated or in a cool place.
- When ready to prepare bird, rinse well under cold water. Dry with paper towels. For a crisper skin, allow bird to dry in refigerator for 24 hours before roasting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.66 Kcal (480 kJ) | ||
| Calories from fat | 3.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 1% | |
|---|---|---|---|
| Cholesterol | 0.27mg | 0% | |
| Sodium | 4786.57mg | 199% | |
| Potassium | 67.97mg | 1% | |
| Total Carbs | 28.55g | 10% | |
| Sugars | 27.25g | 109% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 0.25g | 0% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 44.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 66.59 Kcal (279 kJ) | ||
| Calories from fat | 1.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.21g | 1% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 0% | |
| Sodium | 2779.81mg | 199% | |
| Potassium | 39.47mg | 1% | |
| Total Carbs | 16.58g | 10% | |
| Sugars | 15.83g | 109% | |
| Dietary Fiber | 0.24g | 2% | |
| Protein | 0.15g | 0% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 0.3mg | 3% | |
| Calcium | 26mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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