INGREDIENTS

INSTRUCTIONS

Here is a great brine recipe that I pilfered off of Scott. Never did a
Turkey with it but the chickens turn out great..never salty. Be sure
you got the brine cold before you put the Turkey in it. Have read  that
warm brine will make the meat too salty. Also believe I read  where Dan
Gill said that the equal amount of sugar or other sweetner  counteracts
the salt.  Mix all in large container. Trim and prep chicken as desired
(I like  to split the birds in half. They lay on the cooking surface
better  and are easier to handle). Immerse in brine and soak for 4 - 24
hours. Remove from  brine, rinse briefly, rub (if desired), and cook
until internal  breast temp hits 165 - 170. I like to remove them,
place them in a  disposable aluminum pan (covered) and let them "rest"
for appx 15  minutes. The only trouble with this is the skin gets
somewhat  "leathery" using this method, and you need to slap them on a
grill  (direct heat) for a few minutes to crisp the skin back up. You
can,  if you desire, apply a thin coating of barbecue sauce during the
crisping phase.  You may want to baste the birds while cooking. I used
the soaking  marinade once (after boiling thoroughly) but didn't care
for the  taste. I now use this:  I baste them once or twice during the
process, then finish them off  with a honey/butter glaze (instead of
barbecue sauce). Mix 3 parts  butter/margarine with 1 part honey and
coat birds thoroughly during  the last few moments of the crisping
phase.  Posted to bbq-digest by wight@odc.net on Nov 15, 1998,
converted by  MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1382
Calories From Fat: 412
Total Fat: 46.7g
Cholesterol: 0mg
Sodium: 22810.1mg
Potassium: 1856.7mg
Carbohydrates: 237.6g
Fiber: 8.9g
Sugar: 214.1g
Protein: 6.7g