Ingredients
2 Bottles (64 oz.)Cranberry juice
1 Bottle (64 oz.) Apple juice
2 Bottles or 2 quarts White Wine
6 cups (approximately) Ice
2 cups Kosher or coarse salt
1/2 cup Brown Sugar
12 cloves garlic,smashed
1 bunch fresh thyme
1 bunch rosemary
6-8 bay leaves
5 gal bucket with lid, or container that you turkey will fit in, and will fit in the fridge.
Preparation
Place all dry ingredients, wine, and 1 bottle of juice to a stock pot. Bring to a boil. Remove from heat and pour into 5 gal Bucket. Add remaining juice and ice, stirring to ensure even mixing. Slowly place turkey into brine ensuring turkey is fully immersed in brine. (If not just add water until the turkey is covered.) Put the lid on and place in fridge for 24 hours.
I also added about 1 cup smashed pomegranate arils for fun. You could use one bottle of cran/pom for the added flavor instead of the arils though.
