Red Wine Turkey Brine Ingredients
12 Cups Water
3/4 Cup Salt
1/3 Cup Brown Sugar
2 Apples, quartered
2 Onions, quartered
3 Garlic Cloves, peeled & smashed
3/4 ounce (or one small bunch) Rosemary
3/4 ounce (or one small bunch) Thyme
3/4 ounce (or one small bunch) Sage
1 Tablespoon Peppercorns
2 Bottles of Red Wine
1 Turkey, completely thawed
1/2 Cup White Wine
1/4 Cup Soy Sauce
1 Apple, quartered
1 Onion, quartered
1 Lemon, quartered
2 Cloves Garlic
Poultry Herb Bundle (I used thyme, rosemary, and marjoram)
6 tablespoons of Butter, melted
**If your turkey is frozen, be sure to put it in the fridge a few days in advance to thaw. (Turkeys take approximately 24 hours per 5lbs to thaw)**
Add all of the brine ingredients EXCEPT for the red wine to a large stockpot. Bring to a boil and allow to boil approximately 1 minute before turning off the heat. Allow brine to cool completely before moving on to the next step.
Once brine has cooled, place your turkey in the stockpot with it. Pour the two bottles of red wine in. If the turkey is not completely submerged by liquid, add more water until it is. Cover with the lid and place in the fridge for two days to brine.
The night before cooking, remove the turkey from the brine and place on a baking sheet. Put the baking sheet in the fridge and leave the turkey in there, uncovered, until time to cook.
When ready to cook, preheat the oven to 350 F, then prepare the marinade. Mix the soy sauce and white wine together, then inject it all over the turkey. Fill the turkey’s cavity with the onions, apples, lemon, garlic, and herbs.
Pat the turkey’s skin dry with a paper towel, then place in a roasting pan. Baste with melted butter, then place in the middle rack of your oven.
Your turkey will need to roast for approximately 20 minutes per pound. About 90 minutes into roasting, baste with more butter. Keep an eye on your turkey during cooking to ensure the skin isn’t browning too much. If it is, place foil over the top to prevent it from burning.
Turkey is ready when the thickest part of the thigh has reached 165 F. Remove from the oven and allow to cool for at least 15 minutes before carving.