Turkey Brine

Name: Turkey Brine
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; Tools and Materials 5-gallon brining container (tub, stockpot, or bucket); Large brining or oven-roasting bag; Refrigerator (or a cooler with ice); 1 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved; 1 1/2 cups unsalted butter (3 sticks), melted, plus 4 tablespoons unsalted butter at room temperature; 1 bottle dry white wine; 2 teaspoons salt; 2 teaspoons freshly ground pepper; Classic Stuffing; 1 cup dry red or white wine for gravy (optional); Giblet Stock; Tools and Materials; Cheesecloth; Kitchen string; Pastry brush; Instant-red meat thermometer; Toothpicks

Added by

Rachel about 6 years ago

Made about 6 years ago

Martha Stewart (2014)

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
Tools and Materials 5-gallon brining container (tub, stockpot, or bucket)
Large brining or oven-roasting bag
Refrigerator (or a cooler with ice)
1 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
1 1/2 cups unsalted butter (3 sticks), melted, plus 4 tablespoons unsalted butter at room temperature
1 bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground pepper
Classic Stuffing
1 cup dry red or white wine for gravy (optional)
Giblet Stock
Tools and Materials
Cheesecloth
Kitchen string
Pastry brush
Instant-red meat thermometer
Toothpicks

Instructions

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. 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.

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.

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. Rinse turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature.

Warm the butter and white wine together and soak a large piece of cheesecloth in it. Peppercorns and coarse salt season the bird.