Thanksgiving Turkey Brine*

By mamapig

Ingredients

• 18-20 lb turkey, patted dry
• 7 qts. water
• 1 1/2 cup coarse salt
• 6 bay leaves
• 2 Tbsp. whole corriander seeds
• 1 Tbsp. dried juniper berries
• 2 Tbsp. whole black peppercorns
• 1 Tbsp. fennel seeds
• 1 tsp.black or brown mustard seeds
• 1 bottle dry Riesling
• 2 med onions, thinly sliced
• 6 garlic cloves, crushed
• 1 bunch fresh thyme

Preparation

Step 1

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

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