Makes enough brine for one 18- to 20-pound turkey
7 quarts (28 cups) water
1 1/2 cups coarse salt
6 bay leaves
2 tablespoons whole coriander seeds
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 teaspoon black or brown mustard seeds
1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
1 bottle dry Riesling
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thyme
Tools and Materials 5-gallon brining container (tub, stockpot, or bucket)
Large brining or oven-roasting bag
Refrigerator (or a cooler with ice)
1 cup white sugar
1/2 cup butter
2 (1 ounce) squares unsweetened chocolate, melted
1/2 cup sour cream
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
Blend sugar and butter or margarine until fluffy. Add egg. Add melted chocolate and sour cream. Blend until creamy.
Sift baking soda into flour. Slowly add flour to cream mixture. Add nuts.
Drop on a greased cookie sheet and bake for 10 minutes. Allow to cool for a couple of minutes before removing from the cookie sheet to a wire rack.