Take a Bath, Turkey!

There is much to be thankful for, this year. 

Including, the fact that I did not drop 

my wet bird, nor tip over the brining-bin on my kitchen's wood floor. 

Getting a wet 25 pound bird and a bin full of water into the garage 

is no easy task! 

Especially, when my husband is out of town and my eight-year-old son is my aide. 

But, with the use of a towel as a slider, and a little prayer, we did it! 

I learned about brining from Martha Stewart, of course, and have used her recipe for years, with modifications, to create a tender and juicy bird with great depth in flavor. 

If you wish to try it this year...my recipe is below. 

Happy Thanksgiving! 

Brine Recipe: 

1 Turkey, rinsed, patted dry, neck and giblets reserved (optional)

1 Large, Clean bucket or bin-large enough to hold turkey and water to cover

1 1/2 cups salt-course if possible

1 cup sugar

3 bay leaves

2 tbsp coriander or coriander seeds

2 tbsp black peppercorns

1 tsp fennel seeds

1 bottle of Reisling or other white whine

2 medium onions

6 garlic cloves-crushed

1 bunch of fresh thyme

1 bunch of rosemary

Bring 1 quart of water, and all ingredients to boil on the stove, stirring until salt is dissolved. Let cool 5 minutes.  

After rinsing and drying turkey place in clean or cooking bag-lined bucket. Add the hot water mixture from the pan and add additional water, enough to cover the bird fully.  If necessary, weigh the bird down with a plate to keep it submerged. 

Place in refrigerator, or add ice as necessary to keep bird at 40degrees.

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