Ingredients:

  • 1 gallon Water (divided)
  • 1 cup Kosher Salt (use coarse Kosher, like Diamond Crystal)
  • 1/2 cup Light Brown Sugar, packed
  • 4 large sprigs Fresh Rosemary Sprigs, lightly bruised
  • 6 sprigs Fresh Thyme Sprigs
  • 6 dried Bay Leaves
  • 2 Tbsp Whole Black Peppercorns
  • 2 large Oranges, quartered or sliced (unpeeled)
  • 1 large Lemon, sliced (unpeeled)
  • 6 whole Garlic Cloves, smashed, unpeeled
  • About 10 cups Ice (for rapid chilling)

Instructions:

  1. In the stockpot, combine half of the water (0.5 gallon/2 litres), Kosher salt, brown sugar, rosemary, thyme, bay leaves, peppercorns, oranges, lemons, and garlic.
  2. Bring the mixture to a rolling boil over high heat, stirring continuously until the salt and sugar are completely dissolved (about 3–5 minutes).
  3. Remove the pot from the heat. Cover the pot and allow the concentrate to steep for 15 minutes to fully infuse the flavors.
  4. Add the remaining half of the cold water (0.5 gallon/2 litres) and the ice directly to the hot concentrate. Stir well until the ice is completely melted.
  5. Use an instant-read thermometer to ensure the brine temperature is below 40°F (4°C). This step is non-negotiable for food safety. If the brine is still warm, refrigerate until safe.
  6. Remove the turkey from its packaging, remove the neck and giblets, and rinse the bird thoroughly inside and out. Pat the turkey very dry with paper towels.
  7. Place the turkey breast-side down into the brining bag or bucket. Carefully pour the chilled brine, including all the aromatics, over the turkey until it is fully submerged.
  8. Seal the container securely and transfer it to the refrigerator. Brine for 12 hours for smaller birds (12 lb) or up to 24 hours for larger birds (16 lb+). Do not over-brine.
  9. Remove the turkey from the brine and discard the liquid and solids immediately. Rinse the turkey thoroughly under cold running water to remove any residual surface salt.
  10. Pat the turkey aggressively dry with paper towels. For truly crisp skin, place the bird uncovered on a wire rack set over a baking sheet, and return it to the refrigerator for 8–12 hours to allow the skin to air-dry before roasting.