Name: Turkey Brine
Yield: Makes enough brine for one 18- to 20-pound turkey
Ingredients: 7 quarts (28 cups) water; 1 1/2 cups kosher 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 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing; 1 bottle dry Riesling; 2 medium onions, thinly sliced; 6 garlic cloves, crushed; 1 bunch fresh thyme

Directions

Step 1

Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool 5 minutes.

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Step 2

Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate 24 hours, flipping turkey once.

Cook's Notes

The turkey needs to soak for about 24 hours, so plan accordingly.

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Ingredients

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Cook's Notes

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Ingredients

Directions

Cook's Notes