Bourbon Turkey Brine - cooking recipe

Ingredients
    1 oven cooking bag, and 1 flavor injector
    1 (13 -14 lb) whole turkey (Shady Brook Farms)
    3/4 cup sugar
    3/4 cup kosher salt
    1/4 cup peppercorn
    7 cups cold water
    1 cup ice
    1 1/2 cups Bourbon (Jim Beam or Makers Mark)
    1 bunch fresh rosemary
    1 bunch fresh thyme
    1 bunch fresh sage (or Greenways Fresh Organic Poultry Blend Herbs)
    1 bunch fresh parsley
    1 bunch fresh marjoram
    2 heads garlic, halved
    2 blood oranges, quartered or 2 navel oranges, rind taken off and quartered
    2 Red Delicious apples, pitted, and quartered
    2 yellow onions, quartered
    8 cups Bourbon (Jim Beam or Makers Mark)
Preparation
    Add sugar & salt to 1.5 cup of bourbon take HALF of the herbs,1 apple, 1 orange and orange rind, peppercorns,1 garlic head, and 1 onion in saucepan bring to a low boil dissolving the sugar & salt. Remove from heat.
    Take a potato masher and gently press down the ingredients in the saucepan so all the flavors can release into the bourbon. Add 1 cup of ice to cool down.
    Line large bucket or pot with brining bag add the OTHER HALF of the herbs, fruit, peppercorns, orange rind, garlic & onion.
    Place turkey in bag, add 1 cup of bourbon to the inside cavity of turkey, 7 cups of cold water, then add bourbon & ice mixture finish with 8 more cups of bourbon.
    Stir & submerge turkey in bourbon brine make sure no air is in brining bag. Take the flavor injector, and inject the turkey in several different areas with the brining solution.
    Refrigerate & rotate every 12 hours.
    Brine for 48 hours, bring to room temperature for 45 minutes. Pat dry and cook. (SEE BOURBON DRUNKEN UPSIDE-DOWN TURKEY RECIPE).

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