Chef Anthony De Palma

Fall / Winter Brine Recipe

Whether you’re cooking a chicken, pork or your holiday turkey, here is a fall / winter brine that I use often to flavor protein prior to cooking it!


Makes 3 qts




½ cup Kosher Salt

1/3 cup brown sugar

3   qt water

12   ea clove

1.5 Tablespoon juniper berry

1     teaspoon nutmeg

3     ea garlic clove

6     ea thyme, sprigs

5     ea rosemary, sprigs

1    ea orange, quartered and juiced




  1. In a 4 qt sauce pot combine all ingredients with 1 qt of water and heat until sugar is dissolved.
  2. Remove from heat add remaining cold water.
  3. Chill and reserve for up to 2 weeks.

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