This recipe yields about 2 Tbsp. brining spices to flavor up to 2 quarts of brine. For 2 quarts of brine, place all ingredients except thyme in a small saute pan and toast over medium heat until aromatic, 3 to 4 min., stirring constantly. Add toasted spices to 1½ cups (of your 2 quarts) of brining liquid, along with 1/2 cup salt and 1/4 cup sugar. Crush the thyme by firmly rubbing it in the palms of your hands; this will help release the fullest flavor. Add crushed thyme to the seasoned brining liquid and bring to a boil for 1 to 2 min. Let the boiled, spiced brine cool completely before adding it back to the remaining brining liquid. Tip: You can speed up the cooling process by adding ice cubes.

Try replacing a quarter or less of the liquid for the brine with one or a combination of the following: apple cider, coconut milk, honey, lime juice, orange juice, or pomegranate molasses.

Seasonings this brine would pair well with: Jamaican Jerk Seasoning, Bajan Seasoning, and Cajun Style Blackening Seasoning.

ITEMS IN THIS RECIPE

Mulling Spices

53

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Charnushka

39

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Minced Garlic

79

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Black Malabar Peppercorn

33

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Premium French Thyme

91

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