Byron uses this in competition for whole birds.
- 1 cup morton’s kosher salt
- ½ cup turbinado sugar
- 1/3 cup Butt Rub® seasoning
- juice from 2 lemons
- 1 gallon water
Agitate the brine with a wire whisk until the salt and sugar dissolve. You can also heat up the brine to help this along.
Place the poultry in a large heavy zip top bag (Can be any thing from Cornish hens to turkey, whole or pieces)
Cover meat with (cool) brine and store refrigerated for 1 hour per pound of meat.
Rinse with cool water and pat dry.
Apply olive oil and a light dusting of butt rub and you are ready to cook.