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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 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

Nutrition Info

477.1 calories carbohydrate: 15.1 g cholesterol: 169.9 mg fat: 20.5 g fiber: 2.2 g protein: 52 g saturatedFat: 5.7 g servingSize: - sodium: 3530.5 mg sugar: 9.3 g transFat: : - unsaturatedFat: : -

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.

1 11-pound turkey

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