Brining the bird - an artful combination of spices and herbs!

This morning Jonathan, my youngest, is in command of the kitchen creating a combination of roasted herbs and spices to use in brining the turkeys. Yes, that is right, plural, turkeys.

Rosemary and bay are picked from the garden, the rest is in the spice cabinet. First he dry toasted the spices separately in a skillet on top of the stove. In the picture below beginning from the top left corner going clockwise are: whole cloves, black and szechwan peppercorns, whole fennel seed and star anise, mustard seeds, fresh bay and rosemary (not toasted) and coriander. Then he ground them using a mortar and pestle. He ground dry sage leaves with the toasted seeds in the mortar and pestle to release the oils in the sage.

In a large stock pot bring 3 gallons of water to a boil and then turn the heat off and add one box (3 lbs.) of Kosher salt and 1 pound of sugar.

Add the spices and herbs, including the bay leaves and rosemary, stir and add 1/2 bag of ice to cool the brine and a bottle of dry white wine. Then add the brine to the turkeys who are waiting patiently in the cooler, top it off with ice and cover to brine from Tuesday morning till Wednesday night. Add ice as needed.

We have been brining turkeys for years and are convinced it makes a difference in the taste of the birds. The turkeys will be stuffed and cooked on the grill on Thursday. They will be roasted and smoked and will be golden brown and succulent beyond belief!

Wishing everyone a Happy Thanksgiving!