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a photo of a set table with a turkey in the middle

Turkey Brine

Teri Turner
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Ingredients
  

  • 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

Instructions
 

  • 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.
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Equipment

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