Brined Moroccan Turkey and Vegetable Medley Skewers With Foraged Wild Mint Honey-Lavender-Cilantro Y

Ingredients

• 1 package 6 oz. GC Napa Valley Natural Wet Brine Mix: Sweet and Salty
• ½ cup 2014 Pietro Family Cellars Sauvignon Blanc, Napa Valley
• 3¼ cups water
• 1 turkey breast, 2½ lbs., deboned
• ½ tsp. fresh ginger, peeled and finely minced
• 3 Tbsp. GC Napa Valley Natural Poultry Rub Proprietary Blend
• 3 Tbsp. GC Napa Valley Natural Savory Proprietary Blend Extra Virgin Olive Oil + 3 Tbsp.
• 1 lb. white small to medium button mushrooms, cleaned, trimmed, halve if too large
• 2 orange bell peppers, cut into 1” x 1” pieces
• 2 zucchini, cut into ½” rounds, then halve
• 1 tsp. GC Napa Valley Natural Tuscan Rosemary Finishing Sea Salt
• ½ tsp. GC Napa Valley Natural Culinary Lavender Tellicherry Pepper
• 24 wooden skewers (pre-soak 30 minutes) or metal skewers
• Foraged Wild Mint Honey-Lavender-Cilantro Yogurt Dipping Sauce: See Recipe
• Lemon Olive Oil-Green Onion Couscous: See recipe