2 gal water
6 medium onions
1 cup kosher salt
1/3 cup table salt
1 cup white sugar
1 cup brown sugar
1 bunch chopped parsley
1 can concentrate cranberry juice
1 cup apple cider vinegar
1 cup white vinegar
1/2 cup white wine
1/2 cup soy sauce
1/4 Worcestershire sauce
2 cloves fresh crushed garlic.
add the salts and sugar to the water cold and bring to boil in a 22 qt stock pot while adding the other ingredients. let cool and add the cranberry juice.
drop the bird in after the brine temp has dropped below 50 degree F. and put in the fridge (or in our case, I set it in the garage because it is about 30 degrees in my garage).
the brine pulls all the blood out of the bird and replaces it with flavor, makes it easier to roast. the brine smells nasty but adds nice flavors to the bird. it has taken me 10 years to get the brine right.
My rotisserie has a 12 hour setting on it, thats the one I use, I like slow roasting as opposed to baking.
fill us in on how it tasted 
