Turkey Brine With Wine - Martha Stewart Recipe

Name: Turkey Brine With Wine - Martha Stewart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1118

kcal

Calories

Fat

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 quarts water, 1 1/2 cups coarse salt, 6 bay leaves, 2 tablespoons whole coriander seeds, and more.

Yes, Turkey Brine With Wine - Martha Stewart falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Brine With Wine - Martha Stewart

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