Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy tender; beautiful aromatics infuse it with flavor.
(Makes enough for one 17-20 pound turkey)
7 quarts water
Farm & Larder brine mix
1 bottle dry white wine
2 medium onions, thinly sliced
6 garlic cloves
1 bunch fresh thyme
5-gallon brining container (tub, stockpot, or bucket)
Large brining bag (included in your brining kit)
1. One day before roasting the turkey, bring 1 quart water and the brine mixture to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.
2. To minimize cleanup, line a 5-gallon container with the brining bag. Place turkey in the bag and add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag tightly; if turkey is not fully submerged, weight it down with a plate. Refrigerate for 24 hours, flipping turkey once. (If there isn’t room in your refrigerator, place the turkey inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees).
3. Remove turkey from brine one hour before roasting, and pat it dry inside and out. Let stand for up to an hour before roasting it to your preferred recipe’s specifications.