the yu zoneBrine for Turkey
Makes enough brine for one 18 to 20 pound turkey
7quartswater(28 cups)
1½cupscoarse salt
6bayleaves
2tbspwhole coriander seeds
1tbspdried juniper seeds
2tbspwhole black peppercorns
1tbspfennel seeds
1tspbrown mustard seeds
1bottledry Riesling
2mediumOnions(thinly sliced)
6garliccloves(crushed)
1bunchfresh thyme
1freshwhole turkey (18 to 20 pounds)(patted dry, neck and giblets reserved for stock)
Instructions
Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.
Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag.
To the 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.