Turkey Brine

• 1 T mustard seed
• 2 each Star Anise
• 1 T black peppercorn
• 1 small cinnamon stick, whole
• 1 T jumiper berries
• 3 gallons water
• 3 C kosher salt
• 1 1/2 C light brown sugar
• 2 carrots, peel and rough chop
• 1 onion, peel and rough chop
• 1 celery rib, rough chop
• 1 head garlic, cut in half across the bulb
• 1 pinch parsley
• 1 pinch thyme
• 1 sprig rosemary
• 1/2 orange

1. 48 hours prior
2. in a heaby stock pot, toast mustard seed, star anise, black peppercorn, cinnamon stick and juniper berries until they become fragrant
3. Add 1.5 gallons of water and remaining ingredients
4. Continue over medium heat until the water simmers and the salt and brown sugar dissolve completely.
5. Add remaining 1/2 gallons water
6. Chill for 4 hours
7. Inject turkey with brine and fill until flesh puff and firms. Brine for 24 hours or 36 hours if turkey is 20lbs +
8. Remove and pat dry. Allow bird to sign uncovered for 406 hours until skin becomes tacky to touch. Stuff cavity with citrus and herbs from brine, cook.

t, anise, t, cinnamon, t, water, kosher salt, light brown sugar, carrots, onion, celery, garlic, parsley, thyme, rosemary, orange

Taken from www.epicurious.com/recipes/member/views/turkey-brine-52534721 (may not work)