Using a blowtorch or over an open flame, lightly toast the wood chips until they darken but don’t ignite. Allow to cool. Place wood chips in the wine and let sit overnight.
In a medium pot combine the water, salt, sugar, bay leaves, thyme, garlic, and the peppercorns and bring to a simmer. Whisk the liquid well to dissolve the salt and sugar. Remove from the heat and allow to cool. Store refrigerated overnight.
The next day strain the wine and combine with the liquid and spice mixture. Mix thoroughly.
Remove the turkey from the packaging and drain well. Ensure the packet containing the giblets has been removed from the cavity and place the turkey in a container large enough to cover with brine. Pour the brine over the turkey and ensure it is submerged. Let the turkey stay in the brine for 12 hours.
After 12 hours remove the turkey from the brine and pat dry. Allow to dry overnight. Cook the turkey as desired.
