Rob Broadfield's brine for turkey.
9 litres Cold Water
4 cups Sugar
3 cups Salt
1/4 cup Coriander Seeds
1/4 cup Black Peppercorns
3 heads Garlic
10 sprigs Rosemary
1. To make the brine, place 1 litre of the water in a large pot and bring to the boil. Add the sugar and salt and stir until both have dissolved. Add the coriander seeds, peppercorns, garlic, rosemary and lemons to the pot and remove from the heat.
2. Pour the hot brine into a container large enough to hold the turkey and add the remaining 8 litres of cold water to cool the brine. Place the turkey into the brine, making sure it is entirely submerged.
3. Cover the container tightly with a lid or plastic wrap and refrigerate for about 16 hours or overnight.