MARTHA STEWART ICE BUCKET RECIPES

Name: Turkey Brine
Yield: Makes enough brine for one 18- to 20-pound turkey
Ingredients: 7 quarts (28 cups) water; 1 1/2 cups kosher salt; 6 bay leaves; 2 tablespoons whole coriander seeds; 1 tablespoon dried juniper berries; 2 tablespoons whole black peppercorns; 1 tablespoon fennel seeds; 1 teaspoon black or brown mustard seeds; 1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing; 1 bottle dry Riesling; 2 medium onions, thinly sliced; 6 garlic cloves, crushed; 1 bunch fresh thyme

TURKEY BRINE RECIPE | MARTHA STEWART

Turkey Brine Recipe | Martha Stewart image

Keeping your bird juicy isn't that hard—all you need is the right seasoning and a really large fridge. Brining is the first step in our roasted turkey recipe.

Provided by Martha Stewart

Categories Turkey Recipes

Yield Makes enough brine for one 18- to 20-pound turkey

Number Of Ingredients 13

Ingredients

7 quarts (28 cups) water
1 1/2 cups kosher salt
6 bay leaves
2 tablespoons whole coriander seeds
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 teaspoon black or brown mustard seeds
1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
1 bottle dry Riesling
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thyme

Steps:

Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool 5 minutes.
Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate 24 hours, flipping turkey once.

REFRIGERATOR PICKLES RECIPE | MARTHA STEWART

Refrigerator Pickles Recipe | Martha Stewart image

These crisp pickles from Jane Reslock Feist, a mom in Mandan, North Dakota, don't require canning tricks.

Provided by Martha Stewart

Categories Appetizers

Total Time 40 minutes

Prep Time 10 minutes

Yield Makes 3 quarts

Number Of Ingredients 8

Ingredients

2 pounds Kirby cucumbers, sliced 1/2 inch thick on the diagonal (about 8 cups)
1 medium Vidalia or other sweet onion, sliced 1 inch thick
2 celery stalks, sliced 1/2 inch thick on the diagonal
Coarse salt
2 cups sugar
1 cup cider vinegar
1 teaspoon celery seed
1 teaspoon mustard seed

Steps:

In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved.
Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).

Nutrition Facts : Calories 38 g

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