Harvest Turkey Brine
Easy brine for an 11-pound turkey. Use any herbs you prefer.
- Serves: 1 person
- 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
Step 1Combine 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 2Remove brine from heat and let cool to room temperature. Store in the refrigerator.
Step 3Combine 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 4Remove turkey from the brine and rinse inside and out with cold water. Discard brine and start cooking.