First, the day before I plan to serve them, I start off with two 3lb bird, preferably organic, free range, but I’ll settle for a regular supermarket bird if that’s all I can find. I make two because it’s just as easy to make two as it is to make one, and there’s always good uses for the leftovers. Next, I boil up 4 cups of water in my electric teapot (though a pan on the stovetop is fine). In that, I dissolve about a cup of kosher salt, an eighth cup sugar, a tablespoon of dried rosemary, several dried juniper berries — really, any dried spices you like.

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