Here is a brine that I frequently use, and a marinade that I came up with
a loooong time ago. Everyone seems to enjoy both.

Brine for Chicken and Turkey

Brine:
1/2 cup Kosher salt
1/2 cup honey
Water to cover the bird

Mix everything together till the salt disolves. Pour over the chichen or
turkey that has been placed in a large plastic bag. Pour mixture over,
remove air from bag, seal. Place in frige for 4 hours or overnight. If it
is wintertime, I generally put the pot with the bagged chicken in the
garage to allow for more room in the fridge.

Here's the marinade:

Chicken and Turkey Marinade

A 24 hour marinade, guaranteed to please every time.
Chicken or turkey is always moist, and tender. Use half of a
recipe for a chicken, or the full recipe for a turkey of up
to 25 pounds. Everyone will clamor for this recipe!!! Use
the drippings from the pan to make gravy as usual. It is
not necessary to strain drippings first. Prep Time:
approx. 15 Minutes. Ready in: approx. 45 Minutes. Makes 5 cups
(5 servings).


1 cup olive oil
1/2 cup soy sauce
4 lemons, juiced
1/4 cup Dijon mustard
1/4 cup minced fresh chives
1/2 cup minced fresh sage
1/2 cup minced fresh oregano
1/2 cup chopped fresh parsley
1/4 cup minced fresh thyme
2 teaspoons minced garlic
salt to taste
1 tablespoon paprika
3 tablespoons salt-free herb
seasoning blend

In a small bowl, whisk together the olive oil, soy
sauce, lemon juice, and mustard. Stir in chives, sage,
oregano, parsley, thyme, garlic, paprika, and herb seasoning.
Cover, and refrigerate for 30 minutes to allow flavors to
blend before marinating your favorite meat.
Place turkey or chicken in a 30 gallon plastic kitchen
bag. Pour marinade over the bird. Grasp the bag a few
inches above the poultry, and press air from the bag. Seal
with a twist tie. Rotate bag to coat turkey with the
marinade. Marinate in the refrigerator 24 hours, repositioning
the bag every 4 hours, or so. Remove poultry from bag
before roasting, and transfer marinade to a saucepan. Boil
marinade for a few minutes, then use to baste the turkey every
30 minutes, or so, while roasting. Discard any remaining
marinade when turkey is done.

Enjoy!


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