This fragrant brine is rooted in Vivian’s home woods of North Carolina. Pine needles and rosemary are steeped with spices that conjure up those deep woods. And, some would say, evoke the smell of a Thanksgiving-scented candle!
1 1/2 cup kosher salt
3 cups light brown sugar
2 cups honey
big handful rosemary
fist full of thyme and sage
10 fresh bay leaves
big handful pine needles or spruce branches
2 tablespoons juniper berries
1 tablespoon cloves
6-7 star anise
2 gallons boiling water
Add all the ingredients to the boiling water and stir until salt and sugar are dissolved. Pull off the heat and allow the aromatics to steep as the brine cools. Let completely cool before using as a brine for your turkey.
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