At least 2 days in advance of Thanksgiving start the brine.
In a large stock pot over medium high heat, add the olive oil, onions and leeks. Sauté the onions and leeks, stirring frequently, as you do not want them to burn or the brine will become too bitter. After approximately 10 minutes add the carrots and bay leaves, sautéing for an additional 5 – 8 minutes or until the onions are caramelized and have turned a dark brown color. The caramelization process will enhance some the melanoidin flavors from the crystal malts used in the Tumbler beer. Turn down the heat to medium and add the garlic and brown sugar; stirring to combine and cook for another 2 – 3 minutes. The sugar will dissolve into the vegetables and help to them be fully caramelized. Add the thyme and sage, cooking for another minute as they release their herbal flavors into the onion mixture. Deglaze the pot first with the tangerines (squeezing their juice into the vegetable mix, and then adding the rind) and stir for a minute, then add a quart of water. Stir in the salt and pepper, increasing the heat to high and bringing the brine to a boil. Cook for 5 minutes to infuse all the flavors together. Turn off the heat and let the mixture sit to further infuse the flavors for 30 minutes. Add the ice or cold water, stirring to cool down the liquid. Once the liquid is cooled, add the Sierra Nevada Tumbler to the stock pot. It is important that the mixture is cool to preserve the flavor integrity and alcohol of the beer. Mix to combine and take the temperature of the finished brine. The thermometer should read 40°F/4°C or lower before adding the turkey. If the brine is not at the desired temperature, place the pot into a refrigerator until 40°F/4°C or lower is reached.