Wine turkey brine

5-gallon brining container (tub, stockpot, or bucket). Large brining or oven-roasting bag. Refrigerator (or a cooler with ice). One day before roasting turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes. Step 2: Submerge the Turkey. I used a brining bag. To minimize cleanup, 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 for 24 hours, flipping turkey once. If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees. Step 3: Remove and Roast. Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let stand for up to 1 hour before roasting it to your preferred recipe's specifications.