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

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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.