Turkey Brine

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 own. Lining the brining container, whether tub, stock-pot, or bucket, can minimize cleanup, but finding a place for the turkey can require some creative refrigerator rearranging. If there simply isn't room, place the bagged bird in a cooler, and surround it with ice, replenishing as necessary to keep it at 40°F.

7 quarts (28 cups) water
1½ cups coarse sea salt
6 bay leaves
2 Tbsp. whole coriander seeds
1 Tbsp. dried juniper berries
2 Tbsp. whole black peppercorns
1 Tbsp. fennel seeds
1 tsp. black or brown mustard seeds
18-20 lb fresh whole turkey, patted dry, neck and giblets reserved for stock, liver reserved for stuffing
1 bottle dry Riesling
2 medium onions, thinly sliced
6 cloves garlic, crushed
1 bunch fresh thyme

Bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved.  Let cool for 5 minutes.

Line a 5-gallon container with a large brining or oven-roasting bag.  Place turkey in bag.  Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients.  Tie bag; if turkey is not submerged, weight it with a plate. 

Refrigerate for 24 hours, flipping turkey once.

Makes enough brine for one 18-20 lb turkey.