Brine for pork, chicken or turkey

Ingredients
2-1/2 gallons cold water 2 cups kosher salt 1 cup sugar 2 bay leaves, torn into pieces 1 bunch fresh thyme, or 4 tablespoons dried 1 whole head of garlic, peeled 5 whole allspice berries, crushed 4 juniper berries, crushed

Instructions
Place the water in a large pot that can easily hold the liquid and the meat you intend to brine. Add all the ingredients and stir for a minute or so until the sugar and salt dissolve.

Refrigerate poultry in the brine for 24 hours; pork for 3 days. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.