I use a sweet brine for the turkey:
2 gallons of water
Quarter cup plus 2 tablespoons of kosher salt
Three quarters cup sugar
2 onions chopped
1 celery rib
1 leek
4 sprigs of thyme
2 bay leaves
1 tablespoon of black peppercorns
1 tablespoon of coriander seeds
Quarter teaspoon of fennel seeds
Quarter teaspoon of red pepper flakes
2 star anise.
The brine recipe is American and is from Alice Waters from Chez Panisse in Berkeley, California.
Thanksgiving only has meaning to those with American connections down here as we are in late spring. Turkey is a relatively new meal at Christmas, more common is ham and spring lamb.
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