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Spiced festive brine for turkey or pork
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This brine recipe is perfect for meat being served at Christmas – the combination of cinnamon, clove and orange infuse pork and turkey with incredible flavours, seasoning it to perfection in the process. Take a look at our brining guide for instructions on how to use this correctly.
First published in 2019
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The warming flavours of cinnamon, cloves and orange combine to create an unmistakably festive combination, making them the ideal ingredients for a brine used on a Thanksgiving turkey or homemade Christmas ham. This recipe makes 3 litres of brine – as the meat needs to be totally submerged in the solution, make sure this will be enough to cover your meat beforehand, and scale up (or down) as required.
Ingredients
Metric
Imperial
- 3l water
- 300g of salt
- 100ml of maple syrup, or honey
- 100ml of whisky
- 1 orange, zested
- 1 cinnamon stick
- 1 tsp cloves
- 1 tsp allspice berries
- 3 sprigs of thyme
- 3 bay leaves
- 2 garlic cloves, bashed
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Method
1
Toast the whole spices in a hot, dry pan for 30 seconds, or until fragrant
2
Add 1l of water along with the rest of the ingredients and bring to the boil
3
Stir to make sure the salt and sugar has fully dissolved then remove from the heat
4
Add the rest of the water and make sure the brine has fully cooled before using
First published in 2019
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share recipe:
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