This quantity is enough for a turkey up to 18 pounds. For chicken, just cut the quantity down drastically. For Twinkle's roast chicken recipe, I got it down to 1/4 and still had more than I needed. (1 gallon = 16 cups)

[From Allrecipes.com]

1 gallon vegetable broth (Sometimes I use chicken.)
1 cup sea salt (I use kosher salt.)
1 Tbs dried rosemary
1 Tbs dried sage
1 Tbs dried thyme
1 Tbs dried savory (I never have this - its fine without)
1 gallon ice water

Directions:
(These directions are obviously for if you do a whole turkey. I just mix it with the ice water in a bowl and then pour it over the chicken in a large pyrex.)

1. In a large stock pot, combine the broth, sea salt, rosemary, sage, thyme and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.

2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. (LOL!!) Stir in the ice water.

3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in a cool location overnight. Refrigeration is not necessary. (!!?? Scary to me, y'all!!!) Remove the turkey, carefully draining off the excess brine and pat dry. Discard excess brine.

4. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

[Perhaps Arthur or Sweet C or somebody more knowledgeable than me can comment on the whole no fridge thing. I've only used this on whole chickens and chicken pieces which are way small enough for either a 2 gallon zip lock bag or a pyrex and my fridge.]

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