1 pound of carrots
1 stalk of celery
3 Spanish onions
6 garlic cloves
4 bay leafs
4 oranges
1 cup sea salt
1 cup brown sugar
2 tablespoon dried rosemary
2 tablespoons dried sage
2 tablespoons dried thyme
8 quarts water
8 quarts ice
In a large sauce pan, add all ingredients, bring to a boil and reduce by half. Add ice and let cool. Strain all veggies and oranges and use this to stuff your favorite bird. In a plastic container place your bird in it and cover with the brine solution for 24 hours in the refrigerator. To cook, pull bird from brining solutions, rise well, pat dry it, season it and follow your favorite cooking instructions.
