Brining the Thanksgiving turkey is one way to make sure it's moist, tender and tasty.
Chef Chris Manning shows us how to do it, with help from his friends at Coyote Moon Vineyards.
Click on the picture to see how it's done. Check out the recipe below.
Coyote Moon Brined Turkey
- 1 bottle semi-sweet Brianna white wine from Coyote Moon Vineyards
- 1 quart water
- 1 stick cinnamon
- 2 tablespoons whole black peppercorns
- 4 bay leaves
- 6 cloves garlic
- 1 cup salt
- 1 cup sugar
Put all ingredients in a four-quart stainless steel pot and bring to a boil. Stir to dissolve the salt and sugar. Allow the mixture to cool.
Place turkey in a kettle or plastic container lined with a plastic bag large enough to cover the whole bird.
Pour the cooled brine over the turkey, seal the bag and refrigerate for 48 hours.
Pour off and discard the brine and roast the bird normally.
Wednesday, October 1, 2014, Watertown, NY