Turkey Brine

This turkey brine uses coriander, juniper, peppercorns, fennel seeds, mustard seeds, cloves, thyme and Riesling to give amazing flavor.

Photo by Amy L.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from marthastewart.com

Ingredients

  • 7

    quarts (28 cups) 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

    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, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 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 for 24 hours, flipping turkey once.

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