Brine for Poultry and Pork

My Tía Loca sent this recipe, it sounds fabulous.  Gracias Tía Loca, te amo!

Ingredients For Pork or Chicken:

Kosher Salt – 2/3 cup
Brown Sugar – 2 ½ tablespoons
Whole Peppercorns -  ¾ teaspoon
Water – 1 quart
Ice Water – 1 ½ quarts

Ingredients For Turkey:

Kosher Salt – 2 1/2 cups
Brown Sugar – 2/3 cup
Whole Peppercorns -  1 tablespoon
Water  - 1 gallon
Ice Water  - 1 ½ gallons

Directions:

In a large pot over high heat, combine the salt, brown sugar, peppercorns and water. Bring to a boil and continue boiling, stirring until the salt and sugar are dissolved, about 3-5 minutes. Remove from heat and transfer to a large bowl. Let cool to lukewarm, about one hour. Stir one-third of the ice water into the brine.

Place the chicken pieces, turkey or pork chops in a brining bag (available at Williams-Sonoma and worth the trouble). Pour the brine and remaining ice water. Seal the bag and place in a bowl (pork chops or chicken) or ice chest (turkey). Refigerate or keep covered with ice/water for 6-12 hours or for up to 24 hours for turkey.

Before cooking, remove meat from the brine, rinse thoroughly with cold water and pat dry with paper towels. Cook as desired.

(Taken from the Williams Sonoma brining bag box and worth sharing…)