Ingredients

• 1 , 32 fluid ounce
• 1 , 32 fluid ounce
• 2 cups Pinot Grigio wine
• 2 Fujis apples , sliced
• 2 medium oranges , sliced
• 3 small lemons , sliced
• 1 Anjou pear , sliced
• 1 head garlic , cloves peeled and crushed
• 0.5 yellows onion , sliced
• 0.5 bunches fresh rosemary , or to taste
• 0.5 bunches fresh thyme , or to taste
• 0.5 bunches fresh sage , or to taste
• kitchen twine
• 1 cup water
• 0.75 cups sea salt
• 0.5 cups white sugar
• 2 tablespoons dried bell peppers
• 2 tablespoons dried vegetable flakes
• 2 tablespoons multi-colored whole peppercorns
• 4 bays leaves
• 1 gallon iced water
• 1 , 11 pound
• 1 extra-large turkey bag

Instructions

1. 1 Combine chicken stock, vegetable stock, and with wine in a large pot. Toss in apples, oranges, lemons, pear, garlic, and onion. Tie rosemary, thyme, and sage together with kitchen twine; add to the pot. Stir in 1 cup water, salt, sugar, dried peppers, vegetable flakes, peppercorns, and bay leaves. Bring to a boil; stir to dissolve salt and sugar.
2. 2 Remove brine from heat and let cool to room temperature. Store in the refrigerator.
3. 3 Combine brine with 1 gallon of heavily iced water 1 to 2 days before serving the turkey. Place thawed turkey in an extra-large turkey bag and pour in enough brine to cover completely. Refrigerate.
4. 4 Remove turkey from the brine and rinse inside and out with cold water. Discard brine and start cooking.

Nutrition per serving