BRINE FOR THANKSGIVING ENJOY DAN:

BRINE FOR SAULS FAMILIES THANKSGIVING TURKEY by CHEF DAN:

Makes for 18-20 pound turkey

 

INGREDIENTS:

1 gallon water

1-1/2- cups salt

1 cup sugar

6 bay leaves

1 cup soy sauce

2 tablespoons whole coriander seeds

1 tablespoon dried juniper berries

2 tablespoons black peppercorns

1 tablespoon fennel seeds

1 teaspoon black mustard seeds

1 tablespoon red pepper flakes

1 bottle dry Riesling

2 onions, thinly sliced

1 handful fresh thyme

8 cups cold water

4 cups ice cubes

 

DIRECTIONS:

1. Marinate at least 8 hours and no more the 16 hours, before you plan to serve your turkey.

2. In a stock-pot bring 1 quart water, salt, bay leaves, sugar, spices and all other ingredients to a boil over high-heat.

3. Stir until salt has dissolved.

4. Let cool to room temperature.

5. Then stir in ice water and ice.

6. Remove neck and giblets from turkey and discard.

7. Add turkey to the brine; keep submerged.

8. Cover and refrigerate or up to 16 no longer.

 

ENJOY DAN:                           BON-APPETITE!!