Turkey Brine

By jads8627

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

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

Preparation

Step 1

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.