Champagne Juniper Brined Holiday Turkey

• 2/3 cup kosher salt
• honey cup local
• 6 leaves fresh sage
• 6 sprigs fresh thyme
• 4 bay leaves
• 10 whole cloves
• 1 teaspoon juniper berries dried, crushed
• 1 teaspoon black peppercorns crushed
• 2 teaspoons allspice berries crushed
• 1/2 jar meyer lemon LuLu, Fennel, Sage M
• 2 bottles champagne Segura Viuda Spanish, runs about $8.99 per bottle or other bubbly
• 2 oranges juice, quartered
• 2 shallots large, quartered
• 1 turkey fresh or thawed chemical free, up to 25lb-er can be prepared from this recip

1. Place all ingredients (up to the LuLu marinade) in a large saucepan.
2. Add 8 Cups of filtered water, stir and bring to a boil. Continue stirring until honey and salts have thoroughly dissolved.
3. Boil for 3 minutes, then remove from heat.
4. Add the LuLu Marinade (available from Amazon) OR your favorite gluten free salad dressing and stir to combine.
5. Add 4 cups of ice cubes and stir until melted. Squeeze the juice from the orange quarters into this, then add champagne.
6. Test brine temperature by hand. If it is the least bit warm, place in fridge to cool down further. You don't want to parboil or precook the protein when the turkey goes into the brine.
7. Bring out your container and line it with the culinary grade plastic bag. Open the bag wide.
8. Remove all papers and plastics from the turkey. Remove giblets, neck, etc. Set these aside for stock or gravy. Rinse the bird thoroughly with cold running water, inside and out.
9. Place the turkey in the bag, neck down and ankles up. Stuff the cavity with shallots and orange quarters. Pour the cooled brine into the cavity and allow the bag to fill.
10. Draw up the bag close around the bird, eliminating as much air as possible. If the turkey is not covered by the brine at this point, add enough water to make it so.
11. Secure the bag closure with a twist tie. Double-bagging is recommended, in case the brining bag springs a leak.
12. Refrigerate for 12 - 24 hours, turning the bird every 6 to 8 hours.
13. Remove the turkey from the brine about 30-40 minutes before roasting and allow to come up to room temp.
14. Discard everything that remains from the brining process. Do NOT try to re-use or re-process any of these items, as they have been in contact with raw poultry and could conceivably contaminate other foods and other surfaces.
15. Rinse the bird once again under cold running water.
16. Stuff the cavity with quartered fennel bulbs, quartered oranges, and chunks of fine Parma or Tasso ham. Turkey is now ready to be roasted until delectable.

kosher salt, honey, sage, thyme, bay leaves, cloves, berries, black, lemon lulu, viuda spanish, oranges juice, shallots, turkey

Taken from www.yummly.com/recipe/Champagne-Juniper-Brined-Holiday-Turkey-1650789 (may not work)