Decadent figs with their honey-like richness topple this brine from the get-go. But don’t worry—a bounty of herbaceous multifariousness pairs perfectly to create simple, comforting complexity, just like Thanksgiving (and family). The salt gets the royal treatment with honey-roasted figs soaked in white balsamic vinegar and Meyer lemon juice, puréed into a sweet and savory, herbaceous, salty delight. Robust, piney, and peppery nuances of rosemary are “fig jam”-packed into this luxurious brine. Hints of lemon from rosemary and Meyer lemons balance the jammy sweetness and resinous character, while floral notes of spent lavender, Thai basil, and licorice blooms evoke flowers’ potency well past their prime. This salt, reminiscent of a ripe, figgy forest, is the perfect rosemary brine for your holiday bird. The lingering sensation of rosemary and fig will last well past winter. It will play out equally well on a holiday cheese plate (seasonal jams, mustards, and fresh fruits). My plans for this one range between dusting it atop rosemary figgy shortbread or a bone-in grilled pork chop.