Turkey is in the brine.

The first major step of my annual turkey ritual is complete.

Tom's Turkey Brine

Gently boil the following for about 3 minutes:

• 1qt chicken broth
• 1 1/2 cup kosher salt
• 1/2 cup lemon juice
• 1 cup Snoqualmie 2006 Winemaker's Select Reisling
  
• 1 large fist full of herbs, fresh from the garden
  (mostly rosemary and thyme with some sage and oregano
  on the stems with little or no preparation. Clip and cook.)
• ~12 allspice berries (dried)
• ~8 whole cloves
• ~4 cm piece of a cinnamon stick
• ~1/4 tsp fresh ground black pepper

As the brine concentrate, above cools, clean and prep the turkey.
Line a suitable large container with clean tall kitchen garbage bag.
Place turkey breast down in the lined container. Add the following to the container:

• 2 qts chicken broth
• brine concentrate (including the blanched herbs)
  
• cold water and ice to cover
  (if you have to add more then ~2 gal.
  be sure to also add salt to maintain sufficient salinity)
  

Remove as much air as possible from the bag and tie tightly closed to prevent leaks. Remember to slosh the bird back and forth a few times to let any air trapped inside escape. If needed pack paper towels around the bag / inside the container to make sure that the bird is submerged.
Cover the container and place in the refrigerator or in another area that will be between 33 and 40 degrees F for the 12 to 16 hours of soaking time (typically overnight).

Tomorrow ... Basting the Bird!