This turkey brine makes the most delicious golden brown bird you’ve ever had, and it’s perfect for a wine country Thanksgiving! Sur La Table has brining bags that make the process so much easier and a cinch to clean up. And you gotta love the classic pairing of Pinot Noir and turkey!
• 7 quarts water
• ½ coarse salt
• 4 bay leaves
• 2 tbsp. coriander seeds
• 1 tbsp. juniper berries
• 2 tbsp. black peppercorns
• 1 tbsp. fennel seeds
• 1 tsp. mustard seeds
• 1 18-20 lb. turkey
• 1 bottle Chardonnay
• 2 thinly sliced onions
• 6 garlic cloves, crushed
• 4 sprigs fresh thyme
Bring 1 quart of water, the salt, bay leaves, coriander, juniper berries, peppercorns, fennel seeds, and mustard seeds to a simmer. Let cool 5 minutes.
Line a 5 gallon container with a large brining bag. Place the turkey inside and add the salt mixture, wine, onions, garlic, and thyme. Add enough water to fill up the bucket (about 6 quarts). Tie bag and refrigerate for 24 hours.
For an extra golden brown bird, soak a piece of cheesecloth in a stick of melted butter, then lay over top of the turkey while baking. Baste occasionally.
SAVE 20% on 6 bottles or more of 2008 Reserve Pinot Noir when you bring in this recipe!
