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Add the dry spices to a hot dry pan and lightly toast until fragrant
Add the salt and sugar to the pan along with the thyme, bay leaves, citrus zests and 1 litre of the water and bring to the boil
Heat and stir until the salt and sugar have completely dissolved, then remove from the heat
Add the remaining 2 litres of water, which will cool the brine down, but be sure to place the brine in the fridge until completely chilled before using. If you’re in a hurry you can add 2kg of ice instead
Submerge the meat in the brine and leave in the fridge for the recommended time
When the meat has finished brining, give it a quick rinse in cold water and pat dry. If you're cooking poultry, it’s a good idea to leave it uncovered in the fridge for a few hours to really dry out the skin, as this will help it crisp up when cooking