Turkey Brine

Made for Thanksgiving 2007. Put turkey in super large zip lock bag and in cooler out on deck.
Photo by Janice S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 7

    quarts water

  • 1 1/2

    cups course 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

    whole turkey patted dry

  • 1

    bottle dry reisling

  • 2

    medium onions thinly sliced

  • 6

    garlic cloves crushed

  • 1

    bunch fresh thyme

Directions

1. Bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until 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, remaining quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a place. Refrigerate for 24 hours, flipping turkey one.

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