Butternut Chardonnay Turkey Brine
The guest list is set, the meal planning complete and now it’s time to focus on the star of the show – your turkey!
This year, it’s time to up your game and make an unforgettably delicious turkey with our very own Butternut Chardonnay Turkey Brine. You don’t need to do anything fancy or employ any special gadgets – just use this mouth-watering recipe and the wine will do the work for you!
There’s something unbelievably refreshing about using Butternut Chardonnay in your brine. Subtle hints of our classic flavors will be evident in every bite. The alcohol tenderizes the bird, while the fruit-forward flavors give a beautiful kick to the meat, ensuring that your turkey is far from bland.
Once complete, you’ll have a tender, buttery, and flavorful turkey that will pair perfectly with Butternut Chardonnay, pulling the whole meal together. Serve with your favorite sides and you’ve just created a Thanksgiving meal that no one will forget!
It’s time to make your Butternut Chardonnay Turkey Brine! You’ll want to soak your meat for up to 12 hours, so make sure to plan accordingly. You may want to start this the night before your meal to give yourself enough time.
This recipe makes 2.5 gallons of Butternut Chardonnay Turkey Brine, which is enough for a 12-18 lb turkey.
- 2 bottles of Butternut Chardonnay
- 2 gallons water
- 1 lb kosher salt
- 2/3 cups brown sugar
- 1 lemon, halved
- 1 onion, halved
- 1 head garlic, halved
- 2 Tbsp whole black peppercorns
- 6 bay leaves
- Boil 1 gallon of water with lemon, garlic, onion, peppercorns, brown sugar, bay leaves, and salt.
- Once water is boiling, lower the heat and simmer for 10 minutes.
- Remove from heat and add 1 additional gallon of cold water and 2 bottles of Butternut Chardonnay.
- Let cool to room temperature.
- Place thawed, cleaned turkey in a food safe bucket. Pour in cooled brine until turkey is fully submerged.
- If needed, weigh the turkey down with a heavy pot to keep it submerged or top with additional cold water.
- Place the bucket in the refrigerator (you’ll likely need to clear a lot of space and/or remove a shelf) and brine for 8-12 hours before cooking.
It’s that simple! Once the brining process is complete, you can remove the turkey and begin cooking. Make sure you have additional bottles of Butternut Chardonnay on hand because once your turkey is done, you’ll want a refreshing glass of wine to enjoy it with!
Happy Thanksgiving. Cheers!