Ingredients:

  • 2 gallons Water, divided (1 gallon hot, 1 gallon ice cold)
  • 1 ½ cups (360 g) Kosher Salt (Diamond Crystal preferred)
  • 2 cups (400 g) Light Brown Sugar, packed
  • 4 Bay Leaves, whole
  • 1 large bunch Fresh Ginger, peeled and sliced (4–6 inches)
  • 1 tablespoon Whole Black Peppercorns
  • 1 ½ teaspoons Whole Allspice Berries
  • 2 large Oranges, zested and juiced

Instructions:

  1. Combine Solids and Liquid: In a large stock pot, combine 1 gallon (3.8 L) of water, the kosher salt, and the brown sugar.
  2. Heat and Dissolve: Bring the mixture to a boil over high heat, stirring continuously until all the salt and sugar crystals are completely dissolved.
  3. Steep Aromatics: Remove the pot from the heat immediately. Stir in the bay leaves, sliced ginger, peppercorns, and allspice. Add the orange juice and zest.
  4. Cool Rapidly: Pour the remaining 1 gallon (3.8 L) of ice-cold water (or a mixture of cold water and ice cubes) into the stock pot. Stir thoroughly.
  5. Check Temperature (Crucial Safety Step): Allow the brine to cool completely. Use a thermometer to ensure the temperature is 40°F (4°C) or below. Do not proceed until the brine is fully chilled.
  6. Prep the Turkey: Remove the turkey from its packaging, locate and remove the neck and giblets from the cavity. Rinse the bird lightly under cold water and pat it thoroughly dry with paper towels.
  7. Submerge: Place the turkey into the brining bag or container. Carefully pour the chilled brine solution over the turkey, ensuring the entire bird is fully submerged.
  8. Seal and Refrigerate: Seal the bag or cover the container tightly. Place the turkey in the refrigerator.
  9. Brine Duration: Brine the turkey for approximately 1 hour per pound of turkey weight (8 to 16 hours maximum).
  10. Remove and Rinse: Carefully remove the turkey from the brine solution and discard the liquid immediately. Rinse the turkey thoroughly, inside and out, under cold running water.
  11. Dry and Chill: Pat the turkey absolutely bone-dry with paper towels. Return the turkey to the refrigerator (uncovered) for at least 2 hours. This drying period creates crispy skin.
  12. Cook: Proceed with your preferred roasting method. Note: Do not add salt or salted butter to the turkey skin or cavity before roasting.