Turkey Brine With Wine - Martha Stewart

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Martha's words: Soaking a turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Follow Martha's instructions to prepare a perfect brined turkey for your next feast. Makes enough brine for one 18- to 20-pound turkey. Used roasting method from Martha's Perfect Roast Turkey. The result was amazing!”
READY IN:
24hrs 30mins
SERVES:
1
YIELD:
10 quarts Brine Solution
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: