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Turkey brine and dry rub


6c hot water
6c stock (turkey or chicken)
4c apple juice
1c kosher salt
1.5c brown sugar
2T black peppercorns
2T fennel seed
1T juniper
1t clove
3-4 star anise pods

Mix sugar and salt into hot water to dissolve
Add cold stock and juice
Add spices

Submerge bird in brine for at least 6 hours (up to 24)

Remove from brine and rinse

Dry rub:

2T kosher salt
2T paprika
1T black pepper
1T onion powder
2t garlic powder
.25c olive oil (not evoo, it will burn…)
.25c chopped parsley
.25c chopped chive
(you can add any other herbs that you like: sage, thyme, etc…)

Combine into a paste and rub under the skin of the bird.