Bring the vegetable stock, salt, bay leaves, peppercorns, and mustard seeds to a boil. Stir until salt is dissolved. Cool to room temperature. Pour the brine into a 5 gallon stock pot or container. Pour in the bottle of wine, then add the shallots, garlic, thyme, and lemons. Slowly lower in the turkey. Pour enough cool water into the pot to cover the turkey. Place lid on the pot and refrigerate for at least 24 hours. For a crispier crust - Remove the turkey from the brine the night before, pat it dry, and place on a baking sheet in the refrigerator uncovered overnight.