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Savory Honey Herb Brine

This brine will infuse your holiday bird with the flavors of golden honey and the fragrance of Herbes de Provence. The turkey will be so good you may be tempted to skip the gravy!


enough brine for a 12- to 14-pound turkey
  • 1 cup kosher salt
  • 2 cups honey
  • 6 ounces Veggie-Stock Gold® dissolved in 1 gallon hot water
  • 6 tablespoons dried Herbes de Provence
  • 1 tablespoon black peppercorns
  • 2 large onions, diced
  • 1 bunch fresh parsley
  • 1 gallon ice water


In a large stockpot, add the salt and honey to the prepared stock, then stir in the Herbes de Provence, peppercorns, and onions. Bring the mixture to a boil, stirring to dissolve the salt completely.  Add the parsley and then the ice water to cool the stock. Refrigerate overnight or until the brine is completely chilled.

Additional Tips

Find directions for brining a turkey in our recipe for Brad's Citrus and Herb Brined Turkey or in "Brining the Bird" in the SauceGuys blog.

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Classic French Stocks and Sauces