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 our instructions to prepare a perfect brined turkey for your next feast.

Makes enough brine for one 18- to 20-pound turkey.

Ingredients

• 7 Litres cold water
• 1 1/2 cups coarse salt
• 6 bay leaves
• 1 cup sugar
• 2 tablespoons whole black peppercorns
• 1 teaspoon black or brown mustard seeds
• 1 fresh whole turkey (18 to 20 pounds), patted dry
• 1 bottle dry Riesling
• 2 medium onions, thinly sliced
• 6 garlic cloves, crushed
• 1 bunch fresh thyme

Tools and Materials

• 5-gallon brining container (stockpot, or food-safe bucket)
• Refrigerator (or a cooler with ice)

Directions

• One day before roasting turkey, bring 1 Litre water, the salt sugar, spices, herbs wine, onions and garlic to a simmer, stirring until salt has dissolved. Let cool for 5 minutes, then pour into bucket or stock pot.
• Add remaining 6 Litres water and add turkey. If turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.
• Remove turkey from brine one hour before you’re ready to roast it, and pat it dry inside and out with paper towel. Let stand for up to 1 hour before roasting it to your preferred recipe’s specifications.