Ingredients:

  • 4 litres Water, divided
  • 480 g Kosher Salt (or Coarse Sea Salt)
  • 240 g Light Brown Sugar (packed)
  • 6 sprigs Fresh Rosemary Sprigs
  • 10 sprigs Fresh Thyme Sprigs
  • 6 large dried Bay Leaves
  • 2 Tbsp Whole Black Peppercorns
  • 1 bulb Garlic, halved horizontally
  • 1 large Orange, quartered (rind included)
  • 120 ml Apple Cider Vinegar
  • 2 kg Ice (approx. 4 lbs)
  • 1 whole Turkey, thawed, 12–16 lb (5.5–7.3 kg), giblets and neck removed

Instructions:

  1. Combine 2 litres of the water, Kosher salt, and brown sugar in a large stockpot. Add the rosemary, thyme, bay leaves, peppercorns, garlic, orange quarters, and apple cider vinegar.
  2. Bring the mixture to a rolling boil over high heat, stirring continuously until the salt and sugar are completely dissolved (approx. 3–5 minutes). This creates the flavour concentrate.
  3. Remove the pot from the heat. Cover and let the mixture steep for 15 minutes to allow the aromatics to fully infuse the liquid.
  4. Pour the remaining 2 litres of cold water and the 2 kg of ice directly into the hot concentrate. Stir vigorously until the ice is completely melted.
  5. Using a thermometer, verify that the brine temperature is below 40°F (4°C). If it is still warm, chill in the refrigerator until completely cold before proceeding. Never use warm brine on poultry.
  6. Ensure the turkey is fully thawed and all giblets and the neck are removed from the cavity. Pat the turkey thoroughly dry with paper towels.
  7. Place the turkey, breast-side down, into your food-grade brining container or brining bag. Pour the cooled brine over the turkey, ensuring the bird is completely submerged. Use a plate or weight if necessary to keep the turkey underwater.
  8. Place the container into the refrigerator (below 40°F/4°C). Brine the turkey for 12 to 24 hours. Do not exceed 24 hours.
  9. Remove the turkey from the brine. Discard the spent brine and aromatics. Rinse the turkey inside and out under cold running water to remove any excess surface saltiness.
  10. Pat the turkey exceptionally dry with paper towels. Place the bird on a wire rack set over a baking sheet and refrigerate uncovered for at least 4 hours, or ideally overnight, to ensure crispy skin during roasting.