Cinnamon and Spice Poultry Brine
Infuse your poultry with warmth and depth using this Cinnamon and Spice Poultry Brine, a recipe designed to elevate your holiday roasts or weeknight dinners. A fragrant blend of cinnamon sticks, whole cloves, allspice berries, and black peppercorns enhances the natural flavors of the bird, while fresh rosemary, smashed garlic, and vibrant orange peel add layers of aromatic complexity. Brown sugar provides a subtle sweetness, perfectly balancing the savory notes of kosher salt. This quick-to-prepare brine, simmered and cooled with ice cubes, ensures juicy, tender meat every time. Whether you're preparing for Thanksgiving or simply looking to impress, this flavorful brine is the secret to perfectly seasoned and succulent poultry. Ideal keywords: poultry brine recipe, cinnamon brine, spice turkey brine, holiday brining, juicy roasted chicken.
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Recipe Information
Ingredients
- 8 cups Water
- 0.75 cup Kosher salt
- 0.5 cup Brown sugar
- 3 sticks Cinnamon sticks
- 1 teaspoon Whole cloves
- 1 teaspoon Allspice berries
- 1 teaspoon Black peppercorns
- 2 leaves Bay leaves
- 2 sprigs Fresh rosemary
- 4 cloves Garlic cloves (smashed)
- 1 peel Orange peel (from 1 orange)
- 4 cups Ice cubes
Instructions
In a large pot, combine 8 cups of water, kosher salt, and brown sugar. Stir over medium heat until the salt and sugar are fully dissolved. This should take about 5 minutes.
Add the cinnamon sticks, whole cloves, allspice berries, black peppercorns, bay leaves, rosemary sprigs, smashed garlic cloves, and orange peel to the pot. Stir and bring the mixture to a boil.
Once the brine reaches a boil, reduce the heat to low and let it simmer for 5 minutes to allow all the flavors to meld together.
Remove the pot from heat and let the brine cool to room temperature. To speed up the cooling process, pour the brine into a large bowl and add the ice cubes, stirring until the ice is melted.
Place your poultry (such as a whole chicken or turkey) in a large food-safe container or brining bag. Pour the cooled brine over the bird, ensuring it is fully submerged.
Cover and refrigerate the brining poultry for 8 to 24 hours, depending on your preference and the size of the bird.
Before cooking, remove the poultry from the brine and discard the liquid. Rinse the bird thoroughly under cold water to remove excess salt and pat it dry with paper towels.
Proceed to cook the poultry as desired, enjoying the added juiciness and flavor from the Cinnamon and Spice Poultry Brine.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 80656 mg | 3507% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 120.0 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 567 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
