Turkey Brine
The secret to a great roasted turkey is to brine the turkey overnight. Try to use a fresh turkey and do not attempt to brine a ´butterball´ or pre-basted turkey, since they will already be infused with salt.
Ingredients
- 1 fresh whole turkey
- 7 quarts (24 ounces) water
- 1 1/2 cups coarse salt
- 6 bay leaves
- 2 tablespoons whole coriander seeds
- 1 tablespoon dried juniper berries
- 2 tablespoons whole black peppercorns
- 1 tablespoon fennel seeds
- 1 teaspoon black or brown mustard seeds
- 1 bottle dry Riesling wine
- 2 medium onions, thinly sliced
- 6 crushed garlic cloves
- 1 bunch fresh thyme
- Large brining bag (can substitute with a heavy duty garbage bag)
Instructions
In a large pot, bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let mixture cool for 5 minutes. Line a 5-gallon container or cooler with a large brining bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag. Refrigerate for 24 hours, flipping turkey once during this period.
Categories: Sauces and Spices
