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White Wine Turkey Brine, Simple

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“Thanksgiving, 2007. This brine was a last minute decision and using items from my pantry. I was not going to make dinner this year because Alicia, her son and her boyfriend were going to her boyfriends for the holiday. Their plans changed Monday night so we shopped Tuesday night after work. That didn't leave much time for brining so I didn't plan on it, but we cold water thawed the turkey all day Wed. I hated the idea of cooking an unbrined bird, so I came up with this recipe. It is mild enough in flavor to still allow the turkey flavor to come through with just a hint of flavor from the brine. The drippings made excellent gravy that was not at all salty.”
READY IN:
20mins
YIELD:
2 gallons
UNITS:
US

Ingredients Nutrition

Directions

  1. Add bay leaves, garlic, onion, salt, sugar and water to a large stock pot.
  2. Cut lemons in half and squeeze the juice into the rest of the brine ingredients; add the squeezed lemons.
  3. Bring to a boil and boil 10 minutes.
  4. Remove from heat and cool too room temp; stir in wine.
  5. Add turkey; brine for 12 to 24 hours.
  6. Remove the turkey and rinse very well in cold water.
  7. Butter or oil the skin and roast as usual.

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