Turkey Brine With Wine - Martha Stewart

• 7 quarts water
• 1 1/2 cups coarse salt
• 6 bay leaves
• 2 tablespoons whole coriander seeds
• 1 tablespoon dried juniper berries
• 2 tablespoons whole black peppercorns
• 1 tablespoon fennel seed
• 1 teaspoon mustard seeds, black, brown choose either one
• 18 -20 lbs fresh whole turkey, patted dry, neck and giblets reserved for stock, liver reserved for stuffing
• 1 (750 ml) bottle dry riesling wine, I used 1/2 bottle
• 2 medium onions, thinly sliced
• 6 garlic cloves, crushed
• 1 bunch fresh thyme

1. Tools and Materials:
2. 5-gallon brining container (tub, stockpot, or bucket).
3. Large brining or oven-roasting bag.
4. Refrigerator (or a cooler with ice).
5. One day before roasting turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.
6. Step 2: Submerge the Turkey. I used a brining bag.
7. To minimize cleanup, 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.
8. If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees.
9. Step 3: Remove and Roast.
10. Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let stand for up to 1 hour before roasting it to your preferred recipe's specifications.

water, coarse salt, bay leaves, coriander seeds, berries, whole black peppercorns, fennel seed, mustard seeds, turkey, riesling wine, onions, garlic, thyme

Taken from www.food.com/recipe/turkey-brine-with-wine-martha-stewart-509859 (may not work)