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Nothing keeps a turkey from drying out quite like a flavorful brine. We use this one at the Little Goat Diner. If you don’t have enough space in your refrigerator, you can immerse the bird in a cooler, or even a large insulated drink dispenser (think those orange gatorade style ones!). Make sure to use only the amount of ice called for in the recipe if you want well seasoned meat.

Yield: 3 gallons brine, usually enough to submerge a 10-14 lb bird, can be doubled for larger
Time: 30 minutes, plus soaking 8-12 hours

Ingredients (by weight):
1 oz black peppercorns
½ oz whole coriander seeds
.1 oz chili flake
8 lbs water (1 gallon)
.1 oz fresh thyme sprigs
2 oz garlic cloves, crushed
2 medium onions, rough chopped
14 oz salt
11 oz sugar
10 lbs ice

In 6-8 quart sauce pot toast peppercorns, coriander seeds and chili flake over medium heat. Add water and bring to a boil. Add thyme, garlic, onions, salt, and sugar; stir to dissolve completely and allow to cool to room temperature. Place turkey and ice in soaking vessel, pour brine over both. Close cooler and allow to soak for 8-12 hours depending on the size of your bird.

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