In a kettle large enough to submerge the poultry, combine all the ingredients. Rinse poultry, place in brine, and submerge completely. Cover and refrigerate overnight.
Remove poultry from brine. Rinse and pat dry. (I didn't rinse and mine was fine.) Melt butter or soften and rub on poultry. Season with pepper. Roast on rack over 2 cups broth at 325 degrees.
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|Serving Size: 1 Serving (5018g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 116893.7mg||4031 %|
|Potassium 1507mg||40 %|
|Total Carbohydrate 872.8g||257 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 872.6g|
|Protein 1.7g||2 %|
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Calories per serving: 3384
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