Spiced festive brine for turkey or pork

  • Other
  • Makes 3 litres of brine
  • 15 minutes
Not yet rated

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

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.





Toast the whole spices in a hot, dry pan for 30 seconds, or until fragrant
Add 1l of water along with the rest of the ingredients and bring to the boil
Stir to make sure the salt and sugar has fully dissolved then remove from the heat
Add the rest of the water and make sure the brine has fully cooled before using

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