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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.
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.
The brine can be made up to 1 day in advance. Cover and refrigerate until ready to use.
Nutritional is not available for this recipe.
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