Turkey Brine

Martha Stewart Living

    1 tablespoon mustard seeds                                     
    1 tablespoon fennel seeds                                      
    1 tablespoon coriander seeds                                   
    2 bay leaves                                                   
    1/2 pound kosher salt (1.5 c + 2 tbsp)                         
    2 tablespoons sea salt                                     
    1/2 cup light brown sugar                                      
    3 cloves garlic                                                
    4 sprigs thyme                                                 
    4 sprigs parsley                                               
    14 pounds turkeys                                              

Wrap seeds, peppercorns, and bay leaves in a square of cheesecloth; tie with kitchen twine.

Bring 2 gallons water, the salts, and brown sugar to a boil in a very large pot, stirring to dissolve. Add bundle, garlic, thyme, and parsley.

Let cool completely.

Fully submerge turkey, weighting it down with a plate topped with cans if necessary. (In lieu of a large pot, you can use a brining bag. Try Turkey Perfect Brine Bag, $4, fireandflavor.com.) Refrigerate the turkey overnight.

MY NOTE: I used this as a guide.  Didn't use fennel, sea salt or thyme.  Used rosemary.  The added sugar made the turkey wonderfully sweet.  This brine was pretty excellent.

MXF