Poultry Brine and Rub

This is geared towards roasting a 20lb bird at least. It would work well in a smoker as well. If smoking, would suggest lighter fruit woods (my favorite is apple) or pecan. 

-The Rub

4 tablespoons of the following:

Black pepper

Onion powder

Garlic powder

2 tablespoons salt

A tablespoon of the following:

Rosemary

Thyme

Sage

2 teaspoons ground ginger

1 teaspoon Allspice

1) Mix together and store in an airtight container. A Ziploc bag works best. Also, when I make rubs, I make big batches if I use them a lot.

-The Brine

1 cup salt

1 cup brown sugar

1/2 gallon apple juice

1/2 cup of the rub above

1/2 cup lemon juice

1) In a medium steel saucepan, combine everything, but only three cups of the apple juice.

2) Whisk gradually over medium heat until mixture begins to boil

3) Remove from heat and slowly add ice until brine is cool to the touch.

4) Pour brine and remainder of apple juice over the fully thawed and cleaned bird. Make sure breast side is down.

5) Add cold water until the breast are fully submerged. The bird will float, but as long as breasts are covered, all is good.

6) Store in fridge for at least 8 hours. The longer, the better. I do at least 24 hours.

--Roasting Time--

1) Preheat oven for 325F

2) Pull bird from brine and pat dry with paper towels. Save a cup of brine for chicken, and two for turkeys.

2) Liberally cover the skin and inside the cavity with the rub.

3) I generally stuff the cavity with lemon slices, onion, fresh rosemary, and fresh sage.

4) Place bird into roasting pan along with brine.

5)Roast bird until the meat reads at least 160F with a thermometer, 165F if you want to be 100% safe. A chicken is roughly 90 minutes, and for turkeys, follow package for times.

Tip: A probe thermometer is a great tool. You set an alarm for a certain temperature. I always use one with poultry.

6) Remove bird to a clean pan or cutting board. Let.it rest for 15 minutes before slicing.