Brining the turkey is done TWO days ahead of time.

I started using this recipe to brine my turkey about five years ago and I have not served a dry turkey since.  NOT KIDDING.  And yes, I know, people are afraid of me and wouldn’t dare tell me if my turkey was dry for fear of having their teeth kicked in, but I eat it too.  It’s juicy.  Trust me.

While I wish I could claim this one as my own, because it ROCKS, I can’t.  That damn Food & Wine Magazine invented it before I could.  Though I have changed a few things around.  Like added an extra glass of wine to the recipe.  Shocking.

If I could force you to do ONE thing this year, it would be to comment on my blog more often because it’s lonely without your input and then I would force you to use this brine for your turkey. Okay that's two things.  Sorry.

The juniper berries are found at bulk stores like Henry’s, Whole Foods, etc.

Cooking time is 3-4 hours depending on your oven and how close you are to the eighteen pounds. 

5 quarts plus one cup cold water
1-1/4 cups kosher salt
1 cup sugar
1/4 cup yellow mustard seeds
1/4 cup dried chopped onion
2 tablespoons caraway seeds
2 tablespoons black peppercorns, lightly crushed
2 tablespoons juniper berries, lightly crushed
6 bay leaves
1 18 pound turkey, neck and giblets removed
2 cups Riesling
1 large onion, quartered
1 head garlic, cloves separated but not peeled

In a large pot, bring 4 cups (one quart) of the water to a boil.  And 1-1/4 cups of kosher salt, the sugar, mustard seeds, dried onion, caraway seeds, peppercorns, juniper berries and bay leaves.  Stir to dissolve the salt and sugar completely.  Remove the pot from the heat. 

Line a large stockpot or bucket with two very large, sturdy plastic bags, one inside the other. (I use UNUSED trash bags.) Put the turkey into the bags, neck first.  Pour the warm brine over the turkey.  Add 1-1/2 cups of the Riesling and four quarts of the cold water.  Seal the bags.  Press out as much air as possible.  Refrigerate for two days.

On Thanksgiving morning, drain the turkey, scraping off the spices, then transfer it to a large roasting pan and let it return to room temperature.  Discard the brine. Preheat the oven to 350 degrees.

Add the quartered onion, the garlic and 1 cup of water to the pan and place uncovered turkey in the oven. Every 20 minutes pull the turkey out and baste with the juices in the bottom of the pan.

After the turkey has cooked for one and a half hours, add one cup of wine to the pan and continue to roast.  When the turkey starts to brown on top, place a piece of aluminum foil over the top to ensure that it doesn’t over brown.  If the juices get low in the pan, add a cup of chicken broth or water.

Cook 3-4 hours.  Turkey is done when a meat thermometer inserted into the inner thigh registers 165 degrees.

Note:  If you would like to make my Ooph Proof Gravy, reserve juices from pan.