Originally Posted by early mornin' smokin'
assuming 2 gallons is the standard go to, this is my brine, take about a 1/4 gallon of water, boil it, dissolve 2 cups brown, 2 cups kosher. Let cool. Add concentrate to 1 1/2 gallons of water, a cup of Jack Daniel, half gallon of apple cider. Im not a fan of brining with citrus, fear of almost cooking the bird, but im gonna try and throw some old bay in there.
I understand your point about citrus, but in this case it is so diluted that it has no real effect. If anything, it helps denature the protein strands just a little more. The real purpose is to compliment the other spices and add a little brightness to the flavor.