Join Date: Aug 2006
Location: Charlottesville, VA
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
My brine is about 1/3cup kosher salt to eight cups water, plus ginger (minced or crystallized), garlic, black peppercorns, and a couple juniper berries. I've added other stuff, including lemon peel, other spices, and fresh herbs. I don't usually add sugar, because my husband can't have much sugar. I let it soak overnight (or at least eight hours), then rinse and prep/roast.
If your rack is oven-safe, that's fine. A storebought roasting pan often has high sides to contain spattering. It also has a rack and a lid. The fat of the skin will smoke and spatter. It's kinda messy at times. Needless to say, our oven is kinda messy.
Chasing DS since April 2007 and pumping for DD March 2013.