Honey and Allspice Brine

Recipe by: Diane Morgan | from The New Thanksgiving Table

Cookstr

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph DeLeo

Please read the headnote for the Juniper Brine for information regarding Diamond Crystal brand salt. This brine works wonderfully with either a roasted or barbecued turkey. I especially like to use this brine with the Roast Turkey with Vidalia Cream Gravy.

Yield: Makes 3½ quarts brine, enough for a 10- to 25-pound turkey

INGREDIENTS

8 cups hot water
2/3 cup (3 ounces or 85 grams) Diamon Crystal brand kosher salt
1 cup honey
6 whole cloves
1 teaspoon black peppercorns, crushed (see Notes)
2 teaspoons whole allspice berries, crushed (see Notes)
2 bay leaves
4 sprigs fresh thyme
4 cups ice water

Directions

In a large saucepan, combine 2 cups of the hot water with the salt, honey, cloves, peppercorns, and allspice. Add the bay leaves and thyme along with the remaining hot water. Stir to combine. Bring to a boil over high heat, stirring frequently until the salt has dissolved. Boil for 3 minutes, then remove from the heat. Add the ice water and stir to cool the mixture. Set aside and let cool to room temperature.

Proceed with brining the turkey.