Turkey Brine With Wine - Martha Stewart - cooking recipe

Ingredients

7 quarts water
1 1/2 cups coarse salt
6 bay leaves
2 tablespoons whole coriander seeds
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
1 tablespoon fennel seed
1 teaspoon mustard seeds, black, brown choose either one
18 -20 lbs fresh whole turkey, patted dry, neck and giblets reserved for stock, liver reserved for stuffing
1 (750 ml) bottle dry riesling wine, I used 1/2 bottle
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thyme

Preparation

Tools and Materials:
5-gallon brining container (tub, stockpot, or bucket).
Large brining or oven-roasting bag.
Refrigerator (or a cooler with ice).
One day before roasting turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.
Step 2: Submerge the Turkey. I used a brining bag.
To minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.
If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees.
Step 3: Remove and Roast.
Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let stand for up to 1 hour before roasting it to your preferred recipe's specifications.