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Honey and Allspice Brine Recipe

Cookstr
Course:
Total Time: Under 2 Hours
Skill Level: Easy
Cost: Inexpensive
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 Honey and Allspice Brine

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.

Notes

Do Ahead:

The brine can be made up to 1 day in advance. Cover and refrigerate until ready to use.


© 2008 Diane Morgan
NUTRITIONAL INFORMATION

Nutritional is not available for this recipe.

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