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Ingredients
US|METRIC
4 SERVINGS
- 1 qt. vegetable stock
- 1 1/2 cups kosher salt
- 6 bay leaves
- 2 Tbsp. whole black peppercorns
- 1 Tbsp. mustard seeds
- 1 btl. pinot grigio (I used Gallo Family Vineyards)
- 2 shallots (large, thinly sliced)
- 8 garlic cloves (crushed but left in the skins)
- 1 bunch fresh thyme (a good handful)
- 2 lemons (sliced)
- cold water (enough to cover turkey)
- 16 lb. turkey (giblet package and neck removed)
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Reviews(5)
Mallory Shaw 4 years ago
This brine is perfect! The entire family loved it and said it was the juiciest turkey ever. 18/10 will make again!
Roy Phillips 4 years ago
I made this last year it was great will do it again.
Be sure to support the bag underneath I wore the first batch🤠
Kaitlyn E. 7 years ago
I made this last year for thanksgiving and it's now the official recipe for every year! I added double the wine and used chicken stock