Turkey Brine

By toobze

This turkey brine uses coriander, juniper, peppercorns, fennel seeds, mustard seeds, cloves, thyme and Riesling to give amazing flavor.

Ingredients

• 7 quarts (28 cups) water
• 1 1/2 cups coarse 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 fresh whole turkey (18- to 20-pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
• 1 bottle dry Riesling
• 2 medium onions, thinly sliced
• 6 garlic cloves, crushed
• 1 bunch fresh thyme

Preparation

Step 1

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

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