Prep Time:
35 mins
Cook Time:
10 mins
Additional Time:
1 day 30 mins
Total Time:
1 day 1 hr 15 mins
Servings:
20
Yield:
1 11-pound turkey
Ingredients
Directions
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.
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts (per serving)
| 477 | Calories |
| 21g | Fat |
| 15g | Carbs |
| 52g | Protein |
ble>
