12-Hour Poultry Brine

• 2 cups (480 ml) fresh lemon juice
• 2 cups (480

In a large pot or other food-grade container, combine 2½ gallons (9.5 L) water, the lemon juice, orange juice, salt, brown sugar, garlic, bay leaves, thyme, rosemary, and lemon peels and stir to dissolve the salt and sugar. Follow the directions in individual recipes. Or to use the brine for your own recipe, submerge chicken or other poultry, whole or cut up, in the brine and refrigerate for 12