Brine for poultry

1.5 Gallons (6 Qts, 24 cups) H20
1.5 cups Coarse Kosher salt (no iodine) less if finer
1 cup brown sugar
1 carrot
1 celery stalk
1 onion
1 tbs pepper corns
1 bay leaf
6 cloves garlic

chop vegetables, 1/8 onion
combine all ingredients in stock pot
bring to boil
cool to refrigerator temp

Brine poultry 1 hr per pound - in refrigerated space