Turkey Brine With Wine - Martha Stewart

• quarts water↗7 quarts
• cups coarse salt↗1 1⁄2 cups
• bay leaves↗6
• tablespoons whole coriander seeds↗2 tablespoons
• tablespoon dried juniper berries1 tablespoon
• tablespoons whole black peppercorns↗2 tablespoons
• tablespoon fennel seed1 tablespoon
• teaspoon mustard seeds, black, brown choose either one1 teaspoon
• lbs fresh whole turkey, patted dry, neck and giblets reserved for stock, liver reserved for stuffing↗18 -20 lbs
• (750 ml) bottle dry riesling wine, I used 1/2 bottle↗1 bottle (750 ml)
• medium onions, thinly sliced↗2
• garlic cloves, crushed↗6
• bunch fresh thyme↗1

Step-by-step instructions

1. 1

   5-gallon brining container (tub, stockpot, or bucket).

2. 2

   Large brining or oven-roasting bag.

3. 3

   Refrigerator (or a cooler with ice).

4. 4

   One day before roasting turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.

5. 5

   Step 2: Submerge the Turkey. I used a brining bag.

6. 6

   To minimize cleanup, 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.

7. 7

   If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees.

8. 8

   Step 3: Remove and Roast.

9. 9

   Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let stand for up to 1 hour before roasting it to your preferred recipe's specifications.