All-purpose turkey (and other poultry) brine.

Use this brine for fried turkey breast, or for whole chickens, quail and other game birds. Brines must be cold before putting meats in them, so get them well chilled before using, and discard the brine after each use.

Makes 2 quarts

2 quarts water

½ cup Kosher salt

¼ cup sugar, brown sugar, honey or maple syrup

4 bay leaves

2 lemons, halved

Heat all the ingredients in a medium pot over medium heat to dissolve the salt and sweetener. Cool the bring completely in the refrigerator before using.