Agitate the brine with a wire whisk until the salt and
sugar dissolve. You can also heat up the brine to help this along.
Place the poultry in a large heavy zip top bag (Can be
any thing from Cornish hens to turkey, whole or pieces)
Cover meat with (cool) brine and store refrigerated
for 1 hour per pound of meat.
Rinse with cool water and pat dry.
Apply olive oil and a light dusting of butt rub and
you are ready to cook.