Turkey Brine

By exdircomp

Double the batch for turkey over 10 lbs.

Ingredients

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 6 whole cloves
• 1 cinnamon stick
• 3 star anise
• 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 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 fresh whole turkey (18 to 20 pounds), patted dry,
• 1 bottle dry Riesling
• 2 medium onions, thinly sliced
• 6 garlic cloves, crushed
• 1 bunch fresh thyme
• 4 cups broth
• 4 cups apple cider
• 2 oranges, quartered
• 1 lemon quartered
• 6 cups ice

Preparation

Step 1

Combine the stock, apple cider, salt, brown sugar, peppercorns, cinnamon, star anise, cloves, mustard seeds, fennel seeds, allspice berries, coriander seeds, juniper berries and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, wine , onions, garlic cloves, thyme. oranges, lemon and ice in the brining bag. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.