Honey and Allspice Brine

Name: Honey and Allspice Brine
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 pepper corns, crushed (see Notes); 2 teaspoons whole allspice berries, crushed (see Notes); 2 bay leaves; 4 sprigs fresh thyme; 4 cups ice water

Chef

Diane Morgan

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Cookbook

The New Thanksgiving Table

Published by Chronicle

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This image courtesy of 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.

NotesDo Ahead:

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

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Type of Dishmarinades

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

Instructions

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.