Easy brine for an 11-pound turkey. Use any herbs you prefer.
Ingredients
- chicken stock: 1 container (32 fluid ounce container)
- vegetable stock: 1 container (32 fluid ounce container)
- Pinot Grigio wine: 2 cups
- Fuji apples: 2 piece (sliced)
- medium oranges: 2 piece (sliced)
- lemons: 3 piece (sliced)
- Anjou pear: 1 piece (sliced)
- head garlic, cloves peeled and: 1 piece (crushed)
- yellow onion: 0.5 piece (sliced)
- bunch fresh rosemary: 0.5 piece (to taste)
- bunch fresh thyme: 0.5 piece (to taste)
- bunch fresh sage: 0.5 piece (to taste)
- kitchen twine:
- water: 1 cup
- sea salt: 0.75 cup
- white sugar: 0.5 cup
- bell peppers: 2 Tbsp (dried)
- vegetable flakes: 2 Tbsp (dried)
- multi-colored whole peppercorns: 2 Tbsp
- bay leaves: 4 piece
- gallon iced water: 1 piece
- whole turkey, neck and giblets removed: 1 piece (11 pound)
- extra-large turkey bag: 1 piece
Metric Conversion
Stages of cooking
-
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.
