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Spicing Up a Brine
But refer to our brining primer for thoughts on alternate brining liquids and other ways to add flavor. We had come across very few recipes or suggestions for a spiced brine until we stumbled upon Jeffrey Steingarten's instructions for brining a goose in It Must've Been Something I Ate (Canada, UK). After dissolving salt (1 cup per gallon of water) and sugar (1/2 cup of sugar per gallon) in the brine, he removes the mix from the heat and encourages you to "add whatever flavorings you'd like." He says he likes 5 crushed black peppercorns, half of a cinnamon stick, a clove, a quarter teaspoon of ground cardamom, and half a bay leaf for each gallon of water. That produces a somewhat sweet, Alsatian-inspired flavor, he says, which is very well suited to goose. If you'd like something a little more savory for your turkey brine, you could add or substitute marjoram, sage, and/or thyme for the cinnamon, clove, and cardamom.
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A Brining Primer Why Doesn't the Salt in Brine Dry Out the Meat? Brining Turkey Breasts Crisping the Skin of Brined Turkey Brining a Self-Basting Turkey |
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