Turkey Brine

TURKEY BRINE

Ingredients

Makes enough brine for one 20 pound turkey

• 7 quarts (28 cups) water

• 1 1/2 cups coarse salt (preferably sea salt)

• 6 bay leaves (fresh bay leaves impart a far superior flavor than dried)

• 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 (18 to 20 pounds), remove & reserve neck for stock, liver for stuffing

• **if using a frozen or semi frozen turkey, please be sure it is fully thawed prior to brining

• 1 bottle dry white ( a Sauvignon Blanc or Riesling)

• 2 medium onions, quartered

• 6 garlic cloves, crushed

• 1 bunch fresh thyme

• 1 bunch fresh parsley

DIRECTIONS

1. Bring 1 quart of water, the salt, bay leaves and spices to a simmer; stirring until salt has dissolved.

2. Let salt mixture cool for 10-15 minutes.

3. In a large pot or container of choice lined with a brining bag, place turkey neck & breast side down, add cooled salt mixture, remaining 6 quarts (24 cups) water, and remaining ingredients. If using a bag, tie bag or cover pot with lid or foil; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours.

4. After 24 hours, remove turkey from brine and rinse turkey thoroughly and pat dry. For extra crispy skin , set your turkey on a tray or roasting pan in the fridge to dry out further, ideally 24 hours before roasting.

CHEF NOTES:

• The spices can be substituted as needed or according to your flavor preferences. Best to make a bouquet garni or spice packet with cheesecloth to make things easier when removing turkey from brine.

• Feel free to experiment using all or a combination of spices and herbs listed above

• What is ultimately important, is to have your turkey fully submerged in a boozy salt solution with aromatics