Joseph Phelps Vineyards: Recipes

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Brine for Turkey

Recipe by Stephen Pavy

Depending on size of turkey, you may need to proportionally increase the brine recipe. This recipe is for a 14 – 16 pound turkey.

2 ½ gal.	water
1 ½ cups	kosher salt
1 cup	sugar
2	bay leaves, torn into pieces
1 bunch	thyme
1	head of garlic, cloves separated and peeled
5	allspice berries
4	crushed juniper berries

Heat all until sugar and salt dissolve. Chill completely. When ready to brine turkey, select a pan that the turkey just fits into and pour in brine. Keep turkey completely covered with brine. You may submerge turkey 2-4 days.