|Doesn’t that look nice!|
This recipe works for an 18-25 lb turkey.
28 cups water
1 1/2 cups coarse salt
6 bay leaves
2 tbsp whole black peppercorns
1 tsp mustard seeds
1 tbsp whole coriander seeds
8 garlic cloves
1 large onion, thinly sliced
1 bunch fresh thyme
1 bottle dry white wine (Riesling)
1 cup fresh cranberries (These do not add flavour, they just look pretty. Seriously. Add them.)
- Rinse your turkey, removing all the innards (neck, giblets…). Pat it dry
- Mix 4 cups of the water with the salt, peppercorns, mustard seeds, bay leaves, and coriander. Bring to a boil, and stir until all the salt has dissolved. Cool.
- Place turkey in a container large enough to hold it, and all the brine. You can use a stock pot, a cooler, a bucket – whatever, as long as it is clean. And as long as you can clean it after you are done!
- Add remaining water (24 cups), wine, garlic, onions, fresh thyme and cranberries.
- Let your turkey soak in the brine for about 12-24 hours. We did 24. Make sure you keep it in the fridge while it is brining.
- You should turn the turkey once during the brining process.