Recently, my boys and I took a trip to Williams-Sonoma to purchase a pan for the Paleo Pecan Pie Tart. While perusing the store, trying not to buy more than was absolutely necessary – a difficult task, I might add- I happened upon a large jar of Turkey Brine. Just last Fall I purchased a honey-brined turkey breast from a local grocery store and was surprised at the difference the process made in the taste. So when I saw the Williams-Sonoma turkey brine I was all set to buy it, until…..I looked at the price. It was $18 for what is mostly sea salt!
Disappointment immediately turned to scheming as I stood there examining the jar for a few minutes trying to discern what was in it. It was clear I already had most of these ingredients in my kitchen. So I set off for home determined to produce my very own, and much less expensive, turkey brine recipe. I customized the ingredients to represent flavors that I happen to enjoy. For example, Herbes de Provence is something I use quite often with poultry because the flavors it imparts are divine with chicken and turkey. The woodsy flavors from the rosemary bush that I have in my backyard go really well with the star anise and other ingredients so it was an obvious choice. Not to mention, the green color is simply gorgeous.
- 2 scant cups sea salt – course crystals
- 1/2 cup star anise
- 6 bay leaves
- 3 tablespoons Herbes de Provence (mix of thyme, lavender, rosemary and savory)
- 2 tablespoons black peppercorns
- 1 tablespoons dried rosemary (or 2 tablespoons fresh)
- 1 tablespoon juniper berries
- peel of one fresh orange
- juice of one fresh orange
- 1/4 – 1/2 cup honey (optional)
- 4-6 garlic cloves, crushed
- rosemary – one fresh sprig, leaves removed
While putting this turkey brine recipe together it occurred to me to use one of the Ball jars recently procured for storing chicken stock. Once the dry ingredients were combined, I wrapped the lid in some brown paper and twine. This is very unlike me as I am NOT much of a craft person. Don’t get me wrong, I appreciate all the wonderfully creative things that go on in the world of crafts and homemade goods. But it has simply never been my forté. However, in this case, I love that it combines a love for all things culinary with the creation of something that could easily become a gift.
NOTE: The fresh ingredients should be added just prior to use. It is quite possible that you could put the orange peel, cut into smaller pieces, into the jar with the dry ingredients. That would actually make it even prettier. The sea salt would most likely act as a preservative and it would certainly dry out the peel. I cannot recommend it simply because I have never tried it. If any readers have thoughts on that kindly let me know.