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Ingredients

Makes enough brine for one 18- to 20-pound turkey

• 7 quarts (28 cups) 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 seeds
• 1 teaspoon black or brown mustard seeds
• 1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
• 1 bottle dry Riesling
• 2 medium onions, thinly sliced
• 6 garlic cloves, crushed
• 1 bunch fresh thyme

Description

The Turkey Needs To Soak For About 24 Hours, So Plan Accordingly. Soaking The Turkey Overnight In A Solution Of Salt And Water Ensures Moist Results. When You Add Aromatics To The Brine, The Resulting Roast Is Also Infused With A Subtle Character All Its

Martha Stewart