Harvest Turkey Brine
Easy brine for an 11-pound turkey. Use any herbs you prefer.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1(32 fluid ounce) container chicken stock
- 1(32 fluid ounce) container vegetable stock
- 2cups Pinot Grigio wine
- 2Fuji apples, sliced
- 2medium oranges, sliced
- 3small lemons, sliced
- 1Anjou pear, sliced
- 1head garlic, cloves peeled and crushed
- ½yellow onion, sliced
- ½bunch fresh rosemary, or to taste
- ½bunch fresh thyme, or to taste
- ½bunch fresh sage, or to taste
- kitchen twine
- 1cup water
- ¾cup sea salt
- ½cup white sugar
- 2tablespoons dried bell peppers
- 2tablespoons dried vegetable flakes
- 2tablespoons multi-colored whole peppercorns
- 4bay leaves
- 1gallon iced water
- 1(11 pound) whole turkey, neck and giblets removed
- 1extra-large turkey bag
Instructions
Step 1
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.Step 2
Remove brine from heat and let cool to room temperature. Store in the refrigerator.Step 3
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.Step 4
Remove turkey from the brine and rinse inside and out with cold water. Discard brine and start cooking.