Turkey Brining

First, no this isnt my turkey, but I sure hope it looks this good--actually it will!

Last year for the first time I tried Turkey Brining and used the recipe from Martha Stewart. It made the moistest, flavorful turkey we ever had. It was tough finding a place to submerge the turkey because I cook a huge bird,,,but this year we have it figured out.

Brining is submerging the bird in a seasoned broth for 24 hours. You still have time to run out and get all the ingrediants if your interesting in trying something new!

First, bring 1 qt water, 1-1/2 cups coarse salt, 6 bay leaves, 2 TB whole coriander seeds, 1 TB dried juniper berries, 2 TB whole peppercorns black, 1 TB fennel seeds, 1 tsp black or brown mustard seeds to a slow simmer until salt has dissolved.

Place turkey in whatever your going to use to submerge it. Add salt mixture and 1 bottle dry Riesling wine, 2 medium onions, 6 garlic cloves and a bunch of fresh thyme. If turkey isnt submerged in broth, place something heavy on it to hold it down. If your using a bag of some sort...tie it. Flip turkey once in 24 hours. thats it! Stuff as usual and cook as usual and you will have a great moist flavorful turkey!