White Wine Turkey Brine with Ecco Domani Pinot Grigio   Back to Recipes

Your perfect holiday turkey prep is here! See below for details:

  • 1 quart vegetable stock
  • 1 1/2 cups kosher salt
  • 6 bay leaves
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon mustard seeds
  • 1 bottle Ecco Domani Pinot Grigio
  • 2 large shallots, thinly sliced
  • 8 garlic cloves, crushed but left in the skins
  • 1 bunch (a good handful) fresh thyme
  • 2 lemons, sliced
  • Cold water (enough to cover turkey)
  • 16 pound turkey (giblet package and neck removed)


1.      Bring the vegetable stock, salt, bay leaves, peppercorns, and mustard seeds to a boil. Stir until salt is dissolved. Cool to room temperature.

2.      Pour the brine into a 5-gallon stockpot or container. Pour in the bottle of wine, then add the shallots, garlic, thyme, and lemons. Slowly lower in the turkey.

3.      Pour enough cool water into the pot to cover the turkey. Place lid on the pot and refrigerate for at least 24 hours.

4.      For a crispier crust - Remove the turkey from the brine the night before, pat it dry, and place on a baking sheet in the refrigerator uncovered overnight.

More Pairing Recipes