Turkey Brine

By MeanJean

Brine for 24 hours

7 Quarts of Water
1 Cup Sugar
3/4 cup salt
6 Dried Bay Leaves
2 Tablespoons whole black peppercorns
1 Whole fresh turkey (rinsed and patted dry - giblets and neck removed)
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch of fresh Thyme
1 bottle dry white wine, such as Sauvignon Blanc
1 stick butter at room temperature

Ingredients

• 7 Quarts of Water
• 1 Cup Sugar
• 3/4 cup salt
• 6 Dried Bay Leaves
• 2 Tablespoons whole black peppercorns
• 1 Whole fresh turkey (rinsed and patted dry - giblets and neck removed)
• 2 medium onions, thinly sliced
• 6 garlic cloves, crushed
• 1 bunch of fresh Thyme
• 1 bottle dry white wine, such as Sauvignon Blanc
• 1 stick butter at room temperature

Preparation

Step 1

Bring 1 quart water, sugar, 3/4 cup salt, bay leaves, and peppercorns to a simmer in a large stockpot, stirring. Remove from heat; let cool 5 minutes. Line a 5 gallon container with a large brining bag. Place trukey in bag. Add salt mixture, remaining 6 quarts of water, onions, garlic, thyme, and wine. Tie bag; if turkey is not submerged in brine, weight it down with a plate. Refrigerate 24 hours, turning turkey once. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.

Place turkey breast side up on a cutting board. Tuck wing tips under. Blend 4 tablespoons butter with 2 tsp. salt and 1 tsp. pepper. Loosen turkey's skin at body-cavity end; spread mixture under skin.

Rub outside of turkey with remaining butter. Season with salt and pepper.

Roast according to weight.