Serves 10<\/p>\n
<\/p>\n
Ingredients:<\/strong><\/p>\n 1 14-pound turkey<\/p>\n 1 1\/2 cups coarse kosher salt<\/p>\n 1\/2 cup maple sugar or syrup<\/p>\n 1 tablespoon dried fennel<\/p>\n 1 large white onion, sliced<\/p>\n 1 head of garlic, smashed (8 to 10 cloves)<\/p>\n 1 bottle dry white wine (750 milliliters)<\/p>\n 1 bottle pomegranate juice (32 ounces)<\/p>\n 1 whole cinnamon stick<\/p>\n 5 whole cloves<\/p>\n 4 bay leaves<\/p>\n 4 large sprigs fresh sage<\/p>\n <\/p>\n Preparation:<\/strong><\/p>\n 1. Boil all ingredients with 2 quarts of water. Chill completely. Add 4 quarts of cold water and the turkey. If the turkey is not fully submerged in liquid, add more water until covered. Keep refrigerated in brine for 24 hours.<\/p>\n <\/p>\n 2. Preheat the oven at 350 \u00b0F (180 \u00b0C).<\/p>\n <\/p>\n 3. Roast for 25 minutes per pound of turkey (unstuffed).<\/p>\n <\/p>\n <\/p>\n This recipe was specially created by Private Chef Sarah Heller of Yountville, California, for Ch\u00e2teau Coutet. To contact Chef Heller, please visit www.sarahhellercooking.com.<\/p>\n","protected":false},"excerpt":{"rendered":" Serves 10 Ingredients: 1 14-pound turkey 1 1\/2 cups coarse kosher salt 1\/2 cup maple sugar or syrup 1 tablespoon dried fennel 1 large white onion, sliced 1 head of garlic, smashed (8 to 10 cloves) 1 bottle dry white wine (750 milliliters) 1 bottle pomegranate juice (32 ounces) 1 whole cinnamon stick 5 […]<\/p>\n","protected":false},"author":3,"featured_media":6285,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,16],"tags":[],"class_list":["post-3644","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_main_course","category-cat_recipes"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t