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Ingredients
- 1 gallon distilled water
- 1 (750 milliliter) bottle white wine
- 1 1/2 cups salt
- 2 orange, quartered
- 2 tablespoons dried rosemary
Method
- Line a large stockpot with a large food safe bag. Pour the water, wine, and salt into the bag; stir until the salt is completely dissolved. Squeeze the orange quarters into the liquid and then drop them into the pot. Add the rosemary and give a final stir.
- To use, carefully lower a thawed turkey into the brine and tie the bag to seal; store in refrigerator at least 5 hours before cooking.
