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Turkey Brine

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

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Rate this recipe 4.3/5 (10 Votes)

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

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

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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