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Brine Your Turkey in Gin This Thanksgiving

by Jessie Donofrio on Nov 22, 2016 in Liquor

California’s Distillery No. 209 released a recipe for a groundbreaking new way to use their gin this week – as a brine for your Thanksgiving turkey!

Their recipe calls for a 14 pound turkey, but if yours is smaller or larger, just increase or decrease the recipe accordingly.

Brine Recipe:
4 cups of No. 209 Gin (they also say on their website that the more gin, the better)
2 cups of kosher salt
2 tablespoons of white sugar
1 gallon of ice water
3 lemons, cut in half
4 oranges, cut in half
Cardamom seeds from 12 pods
2 tablespoons of coriander
24 juniper berries
1/2 tablespoon cinnamon
1 head of garlic, cut in half
1 yellow onion, peeled and cut in half
1 tablespoon of black peppercorns

Place your bird in the brine so it is fully coated. It should be left in the refrigerator overnight or up to 48 hours. Once it’s done brining rinse the turkey with cold water and pat dry. Leave in the refrigerator for at least another 4 hours to dry out the skin. Distillery 209’s recipe also offers more tips on the cooking process of your gin turkey.

The flavor profiles of this recipe will pair perfectly with those in the gin. Grandpa and grandma will go crazy over this turkey and will never be able to guess your secret ingredient.

Want to pair your dinner with more gin-infused recipes? Metro UK has gin-loving recipes for botanical mashed potatoes and apple and plum pie.

Have any other delicious boozy Thanksgiving recipes? Send them to us on Facebook or Twitter.

Photo via Flickr user Sarah_Ackerman

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