- 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
- 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.
06/24/2019
recipepes.com
harvest turkey brine, recipe
PT15M
PT1H
5
455 calories
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