Ingredients:

  • 1 gallon Water (filtered, 4 litres)
  • 1 cup Kosher Salt (or Coarse Sea Salt, 280 g)
  • 1/2 cup Dark Brown Sugar (packed, 110 g)
  • 6 large Garlic Cloves (smashed, skin on)
  • 2 Tbsp Whole Black Peppercorns
  • 6 sprigs Fresh Rosemary Sprigs
  • 1 large bunch Fresh Thyme Sprigs
  • 4 dried Bay Leaves
  • 2 large Oranges (halved)
  • 1 large Lemon (halved)
  • 1 Turkey (thawed, 5.5 – 7 kg or 12 – 16 lbs)

Instructions:

  1. Phase 1: Creating the Brine Base. In a large stockpot, combine 1 litre (4 cups) of the water, the Kosher salt, and the brown sugar.
  2. Add Robust Aromatics: Add the smashed garlic cloves, peppercorns, bay leaves, half of the rosemary sprigs, and half of the thyme sprigs to the pot.
  3. Dissolve and Simmer: Bring the mixture to a boil over high heat, stirring continuously until the salt and sugar are completely dissolved (about 3–5 minutes).
  4. Cool Rapidly: Remove the pot from the heat. Pour the remaining 3 litres (3 quarts) of cold water into the pot immediately. Stir to combine.
  5. Infuse and Chill: Add the remaining fresh rosemary, thyme, and the halved citrus (oranges and lemon). Allow the brine to cool to room temperature, then transfer to the refrigerator until the temperature is below 40°F (4°C). This step is essential for food safety.
  6. Phase 2: Preparing and Brining the Turkey. Prep the Turkey: Remove the turkey from its packaging, locate and remove the giblets and neck, and pat the exterior and interior completely dry with paper towels.
  7. Place in Brine Vessel: Carefully place the turkey, breast-side down, into your clean brining container or bag.
  8. Add Cooled Brine: Pour the completely chilled brine over the turkey. Ensure the turkey is fully submerged. If necessary, use a clean, heavy plate to keep the turkey underwater.
  9. Refrigerate: Seal the container or bag tightly and place the turkey in the refrigerator. Brine for 12 to 24 hours. Do not exceed 24 hours, as the meat texture can become mushy.
  10. Phase 3: Post-Brine Prep. Rinse Thoroughly: Remove the turkey from the brine and discard the liquid and aromatics. Rinse the turkey thoroughly, inside and out, under cool running water for several minutes to remove excess surface salt.
  11. Pat Dry (Crucial Step): Using fresh paper towels, pat the entire surface of the turkey dry. Achieving crisp skin relies heavily on a dry exterior.
  12. Rest and Chill: Place the rinsed, dry turkey back into the refrigerator, uncovered, for at least 6–8 hours (or ideally overnight). This air-drying leads to maximum crispiness during roasting.
  13. Ready to Roast: Roast the turkey as per your preferred recipe.