8 cups (2 litres) cold water

1/4 cup (60 ml) brown sugar

1/4 cup (60 ml) salt

1/2 teaspoon (2.5 ml) black peppercorns

In a saucepan, bring 250 ml (1 cup) of water, the sugar, salt and pepper to a boil. Pour into a large 5 liter (20 cup) glass bowl or large pan and add the remaining water.

Place the crown roast in the brine and refrigerate for 8 hours or overnight.

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