- Scant-1/4 cup kosher salt
- 4 cups hot tap water
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 cloves
- 1 small sprig of rosemary
- 4-5 sage leaves, chopped
- Juice and zest from a lemon or lime
This is enough brine for 2 whole fryer chickens or a small turkey.
Let brine cool. Place bird in ziplock bag, add brine (one bird per bag). Burp all air out. Brine chickens 3 to 4 hours, the larger the bird, the longer soak.
Bind legs and wings and cook till 170F in the thigh joint. I smoke mine on the PK grill for 3 or more hours. On the grill,a small fire is built on one side and the birds are on the other. I add wood chunks every half hour and rotate birds 180 degrees. Vary the herbs to suit you.