Chef Tarek Alameddine's stuffed turkey

Note: Preparation should start 24 hours in advance of your dinner.The brineDefrost the turkey.Place all ingredients except the turkey in a pot and bring to a boil, stirring to dissolve the salt.Remove from heat and let it infuse for an hour, then let it cool.Place the turkey in the brine, submerging it, then rest overnight in the refrigerator.The next day, take the turkey out of the brine and dry it thoroughly.Peel and dice the vegetables and fruits.Cut the butter into cubes.Use some of the fruit and vegetable mixture, cubed butter and spices to stuff the turkey.Set aside the remaining fruits, vegetables and spices.Tie the turkey well and place it in a roasting dish.Pour the chicken stock into the dish, add the rest of the spices, fruits and vegetables. Other ways American turkey revisited by Joanna Kassem Injecting the turkeyUsing...