In a large pot over medium-high heat, combine the stock, cup of kosher salt, brown sugar, peppercorns, allspice, cloves, bay leaves and orange.
Bring to a boil, stirring occasionally so that the sugar and salt dissolve.
Remove the brine from the heat and add in the garlic, broccoflower, apple and pear.
Cool to room temperature.
Remove the innards from the turkey, rinse and place breast side down in a 5-gallon bucket.
Add the salt water solution and ice water to cover the turkey.
Cover and refrigerate from 8-16 hours. (You can also put it outdoors if you live in the Northeast like us – just be sure to put something heavy on the lid so no critters can get at your turkey!)
About half way through, turn the whole turkey and stir the brine a bit.
Once you’re ready to cook the turkey, line a large baking sheet with paper towels.
Remove the turkey from the brine, and rinse it inside and out with cold water to remove excess salt.
Set the brined turkey on the baking sheet and pat dry.
Discard the brine.