Turkey Brine

Yes another Martha Stewart inspired recipe that is always present at my Thanksgiving table.

  • 3 quarts Water
  • 1/2 cup Salt
  • 3 bay leaves
  • 1 tablespoon whole Pepper Corns (I use a mix of green, white, red & black)
  • 1 teaspoon whole Mustard seeds
  • 1 tablespoon Fennel Seeds (Adds a licorice taste)
  • 1 Turkey (take out the giblets and set aside) This brine can be used for a 10 pound bird
  • 1 bottle Chardonnay Wine (or more if you like)
  • 1 medium Onion sliced
  • 3 Garlic cloves crushed
  • 1 bouquet garni made of 2 sprigs fresh thyme, 2 sprigs fresh Rosemary and 2 sprigs fresh sage

Bring 1 quart of water to a boil. Reduce to simmer and add salt bay leaves and bouquet garni. Stir until salt is dissolved. Let cool for about 10 minutes.

Use an ex- large stock pot and line with a large plastic bag if desired. Place the turkey or turkey breast in the bag and cover with the 1 quart salt water mix. Add remaining water, wine, garlic, and onion. Place the pot into the fridge and chill. Turn turkey at least once.  Most recipes says brine a bird for 24 hours, I have brined a turkey for 2 days and loved the final taste!

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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