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Mark Peel's Brine


2/3 cup salt
1/2 cup plus 2 tablespoons sugar
1/2 cup black pepper; cracked
1 pinch dried thyme
13 cloves
13 allspice; cracked
3 bay leaves
13 juniper berries; crushed
1 gallon water

Combine salt, sugar, pepper, thyme, cloves, allspice, bay leaves and juniper berries in saucepan. Add 1 quart water and bring to boil. Simmer 5 minutes, then add to 1 gallon cold water. Chill thoroughly before using brine. This recipe, inspired by one of Jeremiah Towers', is enough for a 12- to 14-pound turkey. The spicing is very faint, mostly you taste the salt and a bit of the sugar. It's a bit like a very elegant version of commercial smoked turkey, only without the smoke. Peel also uses this recipe for roast pork and smoked fish. For a pork loin, cut all of the amounts by half; for fish or chops, cut them into quarters. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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