White Wine and Herb Poultry Brine

• 2 cups stock (vegetable or chicken)
• ¾ cup kosher salt
• 3 bay leaves
• 1 tablespoon whole mixed peppercorns
• 1 ½ cups dry white wine
• 1 shallot, thinly sliced
• 8 garlic cloves, crushed but left in the skins
• 5 sprigs fresh thyme
• 3 sprigs of rosemary
• 1 sprig of sage
• Zest of ½ lemon
• 1 Lemon, sliced
• Cold water to cover

Put your chicken or veggie stock into a pot with the salt, bay leaves and peppercorns and bring to a boil. Stir until the salt is dissolved

Cool and transfer into a storage container (with lid).

Bruise your herbs (I like to use a mocaljete for this.) Slice your shallots and bruise them. Add the white wine, herbs, shallots, lemon juice and lemon zest. Allow to steep in the refrigerator overnight; This allows the brine to infuse with the flavor of the herbs.

Place your turkey breast, chicken or game hens into a container or containers for brining (This can be sealable bags, stock pots, or storage containers with lids.) Pour the brining liquid over the poultry (if using multiple containers divide equally between containers). Add water to cover the poultry and allow to brine at least 8 hours. (I prefer 24 hours.)\