Joseph Phelps Vineyards

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Brine for Turkey

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Recipe by Stephen Pavy

Depending on size of turkey, you may need to proportionally increase the brine recipe.  This recipe is for a 14 – 16 pound turkey.

2 ½ gal.

 water

1 ½ cups

 kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch thyme

1

 head of garlic, cloves separated and peeled
5 allspice berries
4 crushed juniper berries


Heat all until sugar and salt dissolve. Chill completely. When ready to brine turkey, select a pan that the turkey just fits into and pour in brine. Keep turkey completely covered with brine. You may submerge turkey 2-4 days.