Recipes Ingredients Meat & Poultry Turkey Recipes Turkey Brine 3.5 (913) 79 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 13, 2021 Print Share Share Tweet Pin Email Yield: 1 brine - 20-pound turkey Keeping your bird juicy isn't that hard—all you need is the right seasoning and a really large fridge. Brining is the first step in our roasted turkey recipe. Ingredients 7 quarts (28 cups) water 1 ½ 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 Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool 5 minutes. 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. JOHN KERNICK Cook's Notes The turkey needs to soak for about 24 hours, so plan accordingly. Print