Recently my boys and I visited Williams-Sonoma to buy a pan for the Paleo Pecan Pie Tart. While browsing the store and resisting impulse purchases, I found a jar labeled Turkey Brine. Last fall I’d tried a honey-brined turkey breast from a local grocery store and was impressed by the flavor difference brining made. I intended to buy the jar until I saw the price: $18 for what looked like mostly sea salt.
Less than $2 for more than enough sea salt to brine a large turkey
Standing there, I realized I already had most of the ingredients at home. Disappointed but inspired, I decided to make my own, more affordable turkey brine and to customize it with flavors I love. I often use Herbes de Provence with poultry—the blend of thyme, lavender, rosemary and savory complements chicken and turkey beautifully. The rosemary from my yard pairs well with star anise and the other aromatics, and its green color is lovely in the mix.
Dry Ingredients
- 2 scant cups coarse sea salt
- 1/2 cup star anise
- 6 bay leaves
- 3 tablespoons Herbes de Provence (thyme, lavender, rosemary and savory)
- 2 tablespoons black peppercorns
- 1 tablespoon dried rosemary (or 2 tablespoons fresh)
- 1 tablespoon juniper berries
Fresh Ingredients
- Peel of one fresh orange
- Juice of one fresh orange
- 1/4–1/2 cup honey (optional)
- 4–6 garlic cloves, crushed
- One fresh rosemary sprig, leaves removed
I mixed the dry ingredients and stored them in a Ball jar I had on hand for kitchen supplies. To make a simple gift, I wrapped the lid with brown paper and twine. I’m not especially crafty, but I liked how the presentation combined culinary purpose with a homemade touch.
Note: Add the fresh ingredients—orange juice, crushed garlic, honey and fresh rosemary—just before using the brine. You could try adding orange peel pieces to the dry mix in the jar; the salt may help preserve and dry them, and it would look attractive. I haven’t tested this method, so I can’t make a recommendation, but it’s an option worth exploring.
This homemade brine captures bright citrus, aromatic herbs and warming spices to enhance a turkey’s flavor and juiciness without the high price of a pre-mixed jar. In Part 2 I will show how I used this turkey brine recipe, and in Part 3 I’ll share how to roast a brined turkey.