- 1 whole turkey
- 2 brine bags, or an enormous ziploc
- 2 Tbsp allspice berries
- 2 Tbsp. juniper berries
- 1 Tbsp. fennel seeds
- 1/2 cup kosher salt
- 1/3 cup sugar
- 1 onion, sliced
- 1 carrot, peeled, cut on a diagonal
- 1/2 fennel bulb, sliced
- 8 sprigs flat-leaf parsley
- 8 sprigs thyme
- 2 bay leaves
- 2 chiles de arbol
- 2 whole cloves
Remove turkey from packaging, disposing of any liquid, then blot turkey gently. Place the turkey in a brining bag.
Coarsely crush allspice berries. If you don’t have a grinder, place them in a resealable plastic bag and crush with a rolling pin. Put them in a large bowl. Repeat with juniper berries and fennel seeds.
Add the salt, sugar and 2 cups of hot water to the bowl and stir until salt and sugar dissolve. Add onion, carrot, fennel, parsley and thyme sprigs, bay leaves, chiles and cloves. Then add 3 quarts of very cold water and stir to combine.
Pour the brine into the bag with the turkey and seal the bag. Place the brining bag into the 2nd bag and seal securely. Brine for a couple of days in your refrigerator or in ice in a cooler and flip.
Morning of, pour out the brine, gently pick of any onions or herbs, blot the turkey and begin to de-ice and get room temperature to cook.
- Cutting board
- Measuring spoons and measuring cups
- Pairing knife and chef’s knife
- Brining bag
- Large mixing bowl