Tuesday, November 16, 2010

Turkey Brine

For the ultimate, juicy turkey try using a brine this year. Soak your bird 24 hours prior to roasting in a large stock pot. Keep in the frige until you are ready to place your bird in the oven. I will post another recipe with the aromatics and seasoning that I use.

 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

 6 sprigs of rosemary

 1 teaspoon black or brown mustard seeds

1 bottle of Riesling

2 medium onions, thinly sliced

6 garlic cloves, crushed

1 bunch fresh thyme

1 whole turkey (18 to 20 pounds) Be sure that your turkey is completely thawed before soaking in the brine.