BRINING CHICKEN WHOLE RECIPES

Steps:

• Combine vegetable broth, sea salt, rosemary, sage, thyme, and savory in a large stock pot. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
• When the broth mixture is cool, pour it into a clean 5-gallon bucket. Stir in the ice water.
• Rinse and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator for 8 hours, or overnight.
• Remove the turkey carefully, draining off the excess brine and pat dry. Discard excess brine.
• Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Steps:

• 1.

  For brine: Combine 4 cups water, brown sugar, salt, and black peppercorns in a 16-quart stockpot. Cover and bring to a simmer. Simmer just until sugar and salt dissolve, stirring occasionally. Remove from heat. Stir 12 cups ice water into brine to cool. 

• 2.

  Rinse chicken cavity. Add chicken to brine in stockpot; cover and refrigerate 8 to 12 hours. 

• 3.

  Soak wood chips in water at least 1 hour. Preheat smoker according to manufacturer's directions to maintain a temperature of 270 degrees. Use wood chips and water pan as directed. 

• 4.

  Remove chicken from brine; discard brine. Pat chicken dry with paper towels. Spray chicken with cooking spray. Sprinkle inside and outside of chicken with chicken rub. Tie legs together with 100 percent cotton kitchen string. 

• 5.

  Place chicken on a greased rack in smoker directly over water pan; close smoker. Smoke for 3 hours or until thermometer inserted into the breast reaches 165 degrees, adding wood chips as needed to maintain smoke. Let rest 10 minutes before serving.