Holiday Recipe: Chef Emily's Bird Brine

Are you cooking your first-ever turkey this year for Thanksgiving? Or looking to try something new after years of the same?

Chef Emily Sprissler from Glover Park's Mayfair and Pine (2218 Wisconsin Ave. NW) restaurant says the "key recipe for a successful Thanksgiving" in her book is a simple brine.

"This simple step adds moisture and a singular succulence to your bird," wrote Sprissler in an email to Patch.

Lucky for you, Chef Emily has agreed to share with Patch's readers her personal recipe for the perfect turkey.

"This recipe I use for my family Thanksgiving as well as for the turkey in the Thanksgiving Sandwich at Mayfair & Pine," she added.

Emily's Bird Brine:

Ingredients

4 qts. plus 2 c Water

4 1/2 c salt

4 1/2 c sugar

2 ea yellow onions, rough chopped

2 ea carrots, rough chopped

Springs of fresh thyme, tarragon, & flat leaf parsley

1 tsp toasted black peppercorns

1 lemon's worth of peel

1 tsp all spice

Directions

Combine water, salt and sugar, and dissolve. Bring to a boil. Remove from heat, add all other ingredients, and allow to cool.

* Chef Emily brines (submerges) turkeys for at least 18 hours and says she uses a 2-gallon bucket. The basic guideline is one hour per pound.

The turkey should be refrigerated while it is brining. If there isn't enough room in the refrigerator, submerge the turkey in a bag of the liquid in a container and place it in a cooler surrounded by ice. Place something heavy on top to keep the turkey submerged.