Turkey Brine

• For brine
• 1 (12 to 14 pound) turkey, preferably organic, quills removed if necessary
• 1 whole nutmeg
• 1 tablespoon whole Sichuan peppercorns*
• 6 whole star anise
• 3 sticks cinnamon
• 1 tablespoon cloves
• 1 tablespoon coriander seeds
• 1/2 teaspoon whole mace (optional)
• 1 (3-inch) piece fresh ginger, unpeeled, sliced
• 1 cup table salt

1. Make brine:
2. Remove neck, giblets, and liver from turkey and reserve for another use. Rinse turkey inside and out and pat dry.
3. Place whole nutmeg in center of 9-inch-square of cheesecloth. Using back of knife or cleaver, smash nutmeg. Add Sichuan peppercorns, star anise, cinnamon, cloves, coriander seeds and mace (if using), gather cheesecloth around spices, and tie tightly with kitchen string.
4. In large stock pot over high heat, bring 2 gallons water to boil. Add spice package and ginger, then reduce heat to medium and simmer, uncovered, 20 minutes. Stir in salt, remove from heat, and let cool. Strain out and discard spice package and ginger.
5. Place turkey in cooled brine (brine should completely cover turkey; if it doesn't add additional chicken stock) and refrigerate at least 12 hours and up to 24 hours.

brine, turkey, nutmeg, star anise, cinnamon, cloves, coriander seeds, mace, fresh ginger, salt

Taken from www.epicurious.com/recipes/member/views/turkey-brine-50008402 (may not work)