Chicken Brine

3 ½ quarts water

1 (750 milliliter) bottle Sauvignon Blanc (such as Barefoot®)

½ cup sea salt, or to taste

3 ounces ginger, grated

3 sprigs fresh parsley leaves, chopped

3 sprigs fresh thyme leaves, chopped

3 sprigs fresh rosemary leaves, chopped

1 navel orange, zested

2 lemons, zested

1 clove garlic

1 teaspoon ground cayenne pepper, or to taste

Combine water, Sauvignon Blanc, and sea salt in a large pot. Bring to a boil; cook and stir until salt is dissolved, 2 to 3 minutes. Stir in ginger, parsley, thyme, rosemary, orange zest, lemon zest, garlic, and cayenne pepper. Let brine steep, covered, until cool, 4 to 5 hours.