Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • Rinse your turkey and remove all the innards (neck, giblets, etc.). Pat it dry
  • In a large saucepan, 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 the 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. Make sure to clean the container (with bleach) after you are done brining the turkey.
  • Add the remaining water (24 cups), wine, garlic, onions, fresh thyme and cranberries.
  • Let your turkey soak in the brine for about 12-24 hours, in the fridge. We did 24.
  • You should turn the turkey once during the brining process.
  • Once your turkey is done brining, remove it from the mixture and rinse.
  • Now it’s time to roast your turkey.  Here is the recipe I use for the roasting instructions.