However you choose to cook your turkey this Thanksgiving, consider this brine preparation before you cook. You need quite a bit of time ahead, but it’s worth it when you cut into the moistest, most evenly cooked turkey your family has ever had!
- 7 quarts water
- 1 1/2 cups coarse sea salt
- 8 bay leaves
- 2 tablespoons whole coriander seeds
- 1 tablespoon dried juniper berries
- 2 tablespoons whole peppercorns
- 1 tablespoon fennel seeds
- 1 teaspoon brown mustard seeds
- 1 bottle dry white wine
- 2 medium onions, thinly sliced
- 6 garlic cloves, crushed
- 1 bunch fresh thyme
- 1 whole turkey, giblets removed, rinsed and patted dry
- Bring one quart of water to a boil. Reduce to a simmer, add the salt and all the herbs and spices. Stir until combined and all the salt is dissolved. Let cool.
- Line a five-gallon container with a large plastic bag. Place the turkey in the bag and pour the salt mixture over it. Add the remaining six quarts of water and the rest of the ingredients. Tie the bag closed, making sure the turkey is completely submerged; You may need to use a weight to hold it under. Refrigerate for a full day, turning it over once.
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