Oven Roasted Turkey Brine

Oven Roasted Turkey Brine

7 quarts
Dry Riesling
1 bottle
1.5 cups, celtic sea salt preferred
Coriander Seeds
2 Tbsp, whole
Black Peppercorns
2 Tbsp, whole
Mustard Seeds
1 tsp, black or brown
Bay Leaves
6 whole
Juniper Berries
1 Tbsp, dried
Fennel Seeds
1 Tbsp
1 bunch, fresh
Garlic Cloves
6, crushed
2, medium, thinly sliced
Bring 1 quart of water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cook for 5 minutes. Linea 5-gallon container with a large brining or oven-roasting bag. Place your turkey in the bag. Add salt mixture, remaining 6 quarts of water and the remaining ingredients. Tie bag: if turkey is not submerged, weight it down with a plate. Refrigerate 24 hours, flipping the turkey once. As soon as brining is complete, rinse bird in cold water to remove excess salt and pat dry. Prepare to cook.
Additional notes: To properly brine the turkey, it must soak for at least 24 hours, so please plan accordingly. If you do not have a brining crock, use a clean 5-gallon bucket. I got mine at Home Depot.
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