PINOT NOIR TURKEY BRINE
For the brine:
2 cups cold water
1-1/2 cups kosher salt
½ cup dark brown sugar
2 tablespoons five spice powder
5 sprigs thyme
5 bay leaves
1-1/2 tablespoons juniper berries
1 bottle pinot noir, chilled
1 quart ice cubes
1 (12 to 15 pound) turkey, thawed if frozen
1. Begin this recipe the day before you plan to serve your turkey.
2. Brine the turkey: In a medium saucepan, combine the water, salt, sugar and spices. Bring to a simmer for 20 minutes, stirring until the salt dissolves. Refrigerate until cool.
3. In a container or pot large enough to hold your turkey, mix the wine, cooled brine and ice cubes. Add the turkey, cover and refrigerate overnight.