Ingredients:

  • 8 cups filtered water (1.9 Litres)
  • 1 cup Kosher Salt (or coarse sea salt, 250 grams), iodine-free
  • 1/2 cup packed light brown sugar (100 grams)
  • 2 Tablespoons whole black peppercorns (30 grams)
  • 6 large cloves whole garlic, lightly smashed
  • 4 large sprigs fresh rosemary
  • 6 large sprigs fresh thyme
  • 4 dried bay leaves
  • 1 medium orange, quartered (skin on)
  • 8 cups cold water or ice (1.9 Litres)

Instructions:

  1. Combine 8 cups of water, kosher salt, and brown sugar in a large stock pot.
  2. Bring the mixture to a boil over high heat, stirring constantly until the salt and sugar are completely dissolved (about 5-7 minutes).
  3. Remove the pot from the heat immediately. Add the peppercorns, smashed garlic, rosemary, thyme, bay leaves, and quartered orange. Stir them into the hot liquid.
  4. Allow the mixture to steep for 10 minutes to extract the potent flavors.
  5. Pour the remaining 8 cups of very cold water (or use ice) into the pot with the steeped concentrate. Stir well.
  6. Transfer the brine mixture to the refrigerator. The brine must be fully chilled to below 5°C (40°F) before the turkey is added. This step is crucial for food safety.
  7. Prep the Bird: Remove the turkey neck, giblets, and any plastic pop-up thermometer. Pat the turkey completely dry. Ensure your turkey is not pre-brined or 'enhanced'.
  8. Submerge: Place the turkey into your clean brining vessel. Pour the fully chilled brine over the bird, ensuring it is completely submerged. Use a plate or weight if the turkey floats.
  9. Refrigerate the brining vessel for 12 to 24 hours. Do not exceed 24 hours.
  10. Remove and Rinse: When brining is complete, remove the turkey from the liquid. Discard the brine. Rinse the bird thoroughly inside and out under cold running water to remove excess salt and herbs.
  11. Dry Thoroughly: Pat the turkey aggressively dry with paper towels. For the crispiest skin, return the rinsed bird to the refrigerator, uncovered, for 4 to 8 hours before cooking.