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Harvest Turkey Brine

"Easy brine for an 11-pound turkey. Use any herbs you prefer."

Ingredients :

• 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
• kitchen twine
• 1 cup water
• 3/4 cup sea salt
• 1/2 cup white sugar
• 2 tablespoons dried bell peppers
• 2 tablespoons dried vegetable flakes
• 2 tablespoons multi-colored whole peppercorns
• 4 bay leaves
• 1 gallon iced water
• 1 (11 pound) whole turkey, neck and giblets removed
• 1 extra-large turkey bag

Instructions :

Prep : 35M	Cook : 20M	Ready in : P1D

• 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.

Notes :

• Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

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