It is a brine recipe for turkey & chicken.

I have been brining birds with this recipe for several years.
This past Thanksgiving I barbecued 8 turkeys on my 60 Patio. 7 of the turkeys were for friends. I gave them this recipe so that they could prepare their own turkeys and then show up in my backyard ready to put them in the cooker. None of my friends called back with any questions. The recipe is pretty thorough with instructions and helpful tips. I just moved to Colorado recently. This was the first time my friends have tried my brined turkey. They all told me it was the best turkey they ever had. Every one of them asked to reserve a spot on my cooker for next Thanksgiving. If that is not a good testimonial, I don't know what is. I pasted the recipe below and I also attached it as a MS Word document. I already sent you a couple of photos of me cooking the birds earlier today in another email. Here they are again to keep everything together. I hope if you try this recipe you will like it as much as I do. The meat turns out very flavorful, moist & juicy.
Regards, Jeff Krbec

Jeffro's Bird Brine

Mandatory Ingredients:

6 Quarts - Cold Water
2 Cups - Kosher Salt or Sea Salt (Do not use "Iodized Salt")
2 Cups - Brown Sugar

Optional Ingredients:

3 Tablespoons - Black Peppercorns (Toasted)
3 Cups - Orange Juice
2 Small Bottles -White Wine (The small bottles that come in a 4-pack)
4 - 6 Fingers - Fresh Ginger (Peeled & Chopped)
1 Package - Fresh Thyme
6 - Bay Leaves (Dried)

Equipment:

1 - 5 Gallon Bucket & Lid

Combine water, salt, & brown sugar in the bucket. Stir until completely dissolved (The water will become clear again with a brown tint from the sugar).
Now stir in the optional ingredients.

Tips:

Toast the black peppercorns in a dry, medium hot skillet until the pepper becomes fragrant. I usually toast them until several of them "pop".
Peel the fresh ginger with the edge of a spoon. I find this method to be the easiest. Then chop it into small chunks. The idea is to create a lot of surface area to optimize the ginger flavor in the brine.
Rinse the fresh thyme with cold water and then add it to the bucket. There is no need to remove the leaves from the stems.
Slowly add 1 turkey or 2 roasting chickens to the bucket, cavity side down, making sure the cavity fills with the liquid brine. Allow some of the peppercorns, ginger, & thyme to also go inside the cavity. Completely submerge the bird(s). If the bird(s) should float to the top, add a heavy bowl to the bucket. Let the bowl fill with excess liquid brine for extra weight. This usually will hold the bird(s) down, keeping them submerged. Seal the bucket with the lid. Refrigerate for at least 12 hours. More time than that is not necessary. 16 hours is the maximum time I would leave the bird(s) in the brine. After brining, make sure all the solid ingredients are removed from the cavity and outer skin. A very gentle rinse will make it easier to remove these from the outer skin. Don't over rinse. You don't want to wash away all the flavor you just brined into the bird(s). I discard all the solids in the trash and all the liquid in the toilet. Pat the bird dry with paper towels. Then let it air dry for about 30 minutes. Now rub olive oil on the skin, then season the outer skin and inside the cavity with kosher salt or sea salt and fresh ground black pepper. You can substitute your favorite dry rub if desired. Refrigerate for at least 1 hour, longer is better. Now it's time to cook! Cook the bird at 275--300 degrees F until the internal temperature in the breast reaches 165 degrees. Let it rest for 20 minutes before carving. Enjoy!
Note: Cut this recipe in half for 1 turkey breast or 1 chicken. Brine in a covered Dutch oven.

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I would like to submit this recipe on behalf of my cousin Kimberly Pfendler. She has recently given birth to a beautiful baby girl. I think it would bring her much joy to see her recipe published in a cook book. If she only knew about the Lang experience she would be even more pleased.
Sincerely
Steven Susen

Kim's Coleslaw

1/2 cup heavy cream
1/3 cup sugar
3 tablespoons white vinegar
1/2 teaspoons salt
3/4 cup mayonnaise
5 1/2 cups coleslaw mix
1 cup pineapple bits

In a large bowl whisk together the heavy cream, sugar, vinegar, salt and mayonnaise. Add the coleslaw mix and pineapple and toss together with the cream mixture.
Chill and serve