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To a large sauce pot add the bay leaves, garlic cloves, star anise, water, brown sugar, salt, peppercorns, coriander seeds, juniper berries and fennel seeds. Bring up to a simmer over medium and stir until the sugar and salt have dissolved.
Remove from heat and add in the ice, stirring until melted.
Place the turkey* in a brining bag, tub or container and cover with the brine. Make sure it is fully submerged then place in the fridge for 12-24 hours.
Rinse the turkey and pat dry before cooking or prepping.
*These quantities were measured for a 13-15 pound turkey.
Recipe Courtesy of Megan Mitchell