Bomb Brine - cooking recipe

Ingredients

1 cup fresh pressed orange juice
1 cup fresh pressed lemon juice
1 teaspoon lime zest
1/2 cup pineapple juice
1 cup sea salt or 1 cup kosher salt
1 cup sugar
1 cup chopped onion
1/4 cup fresh cilantro
2 serrano peppers, minced
4 cloves garlic, pressed
1 tablespoon dried ancho chile powder
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon nutmeg
8 allspice berries
4 black peppercorns
1 bay leaf

Preparation

Mix all ingredients in a large non-reactive bowl, then add one gallon of water and stir until the salt and sugar are fully dissolved. Pour over the meat and marinate in the fridge for at least 24 and up to 48 hours.
Make sure the ENTIRE bird is covered with the liquid, if not, you will need to turn it every few hours. Discard brine after done marinating, and gently pat the bird dry before cooking. The bird can be rubbed with oil and seasoned with your favorite spices after, or just cooked 'as is'.