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Cinnamon and Spice Poultry Brine Recipe - Cooking Index

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Cinnamon and Spice Poultry Brine

Type: Poultry
Serves: 1 people

Recipe Ingredients

1 tablespoon 15mlAllspice
1 tablespoon 15mlMustard seed
1 tablespoon 15mlCoriander seed
3   Bay leaves or 4
1 tablespoon 15mlCayenne
1 tablespoon 15mlCloves
1 tablespoon 15mlBlack pepper
1 tablespoon 15mlMace
1 tablespoon 15mlCardamom
5   Cinnamon sticks
1 cup 160g / 5.6ozBrown sugar - (packed)
1/2 cup 118mlKosher salt
3 cups 711mlCider vinegar
3 cups 711mlWater

Recipe Instructions

Bring the whole mixture to a boil on the stovetop, then let cool to room tempter. Put your poultry in, and marinate in the fridge for at least 24 hours, but a few days is even better. remove the bird and smoke it.

Last winter I did a turkey like this, but because of bad weather was unable to cook it outside, so I just baked the thing in the oven. It was one of the best turkeys I ever had.

Posted to the BBQ List on July 23, 1998 by Catherine Goldman <>

Southern Living Southern Heritage Cookbook


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