Best Turkey Brine

Last item of today, must do the turkey brine.  This is absolutely the best brine.  It makes not only the best Thanksgiving day turkey, but a good turkey stock as well.  Another Martha Stewart Favorite recipe!

Ingredients:
7 quarts of water
1 1/2 cups of salt
6 bay leaves
2 tbsp whole coriander seeds
1 tbsp dried juniper berries
2 tbsp whole black peppercorns
1 tbsp fennel seeds
1 tsp brown mustard seeds
1 turkey
1 bottle of Riesling
2 onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thyme

Directions:
Bring 1 quart of water, salt, and all dried spices plus bay leaves to a boil, and then reduce to a simmer until the salt has dissolved.

Turn off burner, and let the mixture cool for at least 5-10 minutes.  Use a turkey oven bag, and line a food grade 5 gallon bucket.  I have a beer and wine making kit with a food grade 5 gallon bucket.  If not, use a large stock pot.

Place turkey, onions, garlic, thyme, and wine in the turkey bag.  Then add the rest of the water.

Finally add the cooled spice mixture, and turn the turkey in the liquid to mix everything together. Submerge the turkey in the brine, then place it in the refrigerator.  Have the turkey in the brine for at least 24 hours, and mine will sit in the brine for about 36 hours, until Thursday morning.




This is the best flavor injector for the juiciest turkey, and the best turkey stock for later.