Turkey Brine With Wine - Martha Stewart

Submitted by Chicagoland Chef du Jour

"Martha's words: Soaking a turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Follow Martha's instructions to prepare a perfect brined turkey for your next feast. Makes enough brine for one 18- to 20-pound turkey. Used roasting method from recipe#442389. The result was amazing!"

 

• Ready In: 24hrs 30mins
• Ingredients: 13
• Yields: 10 quarts Brine Solution
• Serves: 1

ingredients

• 7 quarts 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 seed
• 1 teaspoon mustard seeds, black, brown choose either one
• 18 -20 lbs fresh whole turkey, patted dry, neck and giblets reserved for stock, liver reserved for stuffing
• 1 (750 ml) bottle dry riesling wine, I used 1/2 bottle
• 2 medium onions, thinly sliced
• 6 garlic cloves, crushed
• 1 bunch fresh thyme

directions

1. Tools and Materials:

2. 5-gallon brining container (tub, stockpot, or bucket).
3. Large brining or oven-roasting bag.
4. Refrigerator (or a cooler with ice).
5. 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.
6. Step 2: Submerge the Turkey. I used a brining bag.
7. 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.
8. 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.
9. Step 3: Remove and Roast.
10. 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.