In a large pot over medium heat, stir together the broth, sugar, salt, and spices until the sugar and salt dissolves. Remove from heat and stir in the wine as well as the chopped fruit and citrus rinds.
In a brining bag or container that fits your turkey, add the brining liquid plus enough water to fully (or as close as possible) submerge the turkey. Brine overnight in the refrigerator. Remove liquid before roasting the turkey.
The turkey should already be thawed before brining. Also, make sure to remove any extra pieces, like if your turkey came with the innards or the neck left inside.