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- Preparing Time: 1 hour and 15 minutes
- Total Time: -
- Served Person: 20
- 1/2 cup white sugar
- 1 cup water
- 4 bay leaves
- kitchen twine
- 1 (32 fluid ounce) container chicken stock
- 1 (32 fluid ounce) container vegetable stock
- 2 cups pinot grigio wine
- 2 fuji apples, sliced
- 2 medium oranges, sliced
- 3 small lemons, sliced
- 1 anjou pear, sliced
- 1 head garlic, cloves peeled and crushed
- 1/2 yellow onion, sliced
- 1/2 bunch fresh rosemary, or to taste
- 1/2 bunch fresh thyme, or to taste
- 1/2 bunch fresh sage, or to taste
- 3/4 cup sea salt
- 2 tablespoons dried bell peppers
- 2 tablespoons dried vegetable flakes
- 2 tablespoons multi-colored whole peppercorns
- 1 gallon iced water
- 1 (11 pound) whole turkey, neck and giblets removed
- 1 extra-large turkey bag
- Carbohydrate 15.1
- Cholesterol 170
- Fat 20.5
- Protein 52
- Sodium 3531
- Calories 477 calories;
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. Remove brine from heat and let cool to room temperature. Store in the refrigerator. 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. Remove turkey from the brine and rinse inside and out with cold water. Discard brine and start cooking.
