Turkey Brine With Wine - Martha Stewart

READY IN: 24hrs 30mins




  • Tools and Materials:
  • 5-gallon brining container (tub, stockpot, or bucket).
  • Large brining or oven-roasting bag.
  • Refrigerator (or a cooler with ice).
  • 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.
  • Step 2: Submerge the Turkey. I used a brining bag.
  • 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.
  • Step 3: Remove and Roast.
  • 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.