Ingredients
20
20 servings
- •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
- •½ yellow onion, sliced
- •½ bunch fresh rosemary, or to taste
- •½ bunch fresh thyme, or to taste
- •½ bunch fresh sage, or to taste
- •kitchen twine
- •1 cup water
- •¾ cup sea salt
- •½ 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
- 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.
Nutritional Facts
Per 20 servings
- Calories: 477
- Carbohydrate: 15g
- Fat: 21g
- Fiber: 2g
- Protein: 52g
- Sugar: 9g
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