Turkey Brining Recipe

Thanksgiving is my favorite holiday; it always has been.  To me, there is nothing better than gathering around a table full of delicious food with your closest loved ones and counting all your blessings the Lord has bestowed you!  Many people consider Thanksgiving to be a stressful time of year; a day of madness preparing and cleaning up for one meal.  Personally, I love that madness!  Maybe because over the years I have almost gotten Thanksgiving down to a stress-free event.  And one that always stars my delicious turkey (yes, I'm bragging, but just a little!!).  Many chefs tell you not to brine your turkey because it's too time consuming.  I'm obviously no chef, but for me, a little prep the Tuesday before Thanksgiving is worth the delicious turkey I get almost every year!  Here's how I do it:

7 quarts (28 cups) water
1 1/2 cups coarse salt
6 bay leaves
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 teaspoon black or brown mustard seeds
1 fresh whole turkey, patted dry, neck and giblets removed
1 bottle dry riesling
2 medium onions, sliced
6 garlic cloves, crushed
1 bunch fresh thyme

Bring 1 quart water, the salt, bay leaves and spices to a simmer, stirring until salt has dissolved (be patient, it can take 20 - 30 minutes).  Let cool 5 minutes.

Line a 5-gallon container with a large bag (I use a trash bag) and place turkey in bag.  Add salt mixture, remaining 6 quarts of water (I will substitute some of these quarts with low sodium chicken stock), and other ingredients.  Tie bag, making sure turkey is submerged.  Refrigerate for 24 hours, flipping turkey once. 

On Thanksgiving morning, I pat turkey dry and cover it with oil or butter and herbs.  Typical roasting time is 12 minutes per pound at 350-degrees.  When the breast starts to brown, I cover it with aluminum foil.  When the breast meat reads 160-degrees, your turkey is done.  Let rest for at least 15 minutes, carve, and eat!  Rarely is it bland or dry, so, until I try fried turkey, I'll stick to my brined turkey! 

We are so thankful to have each of you in our lives and wish you could be around our table this Thursday!  Happy Thanksgiving!