Ingredients:

  • 4 cups Water (for concentrate)
  • 1 ½ cups Coarse Kosher Salt
  • 1 cup Light Brown Sugar, packed
  • 6 large Bay Leaves (Dried)
  • 2 Tbsp Whole Black Peppercorns
  • 8–10 Whole Garlic Cloves, smashed
  • 6 sprigs Fresh Rosemary
  • 1 small bunch Fresh Thyme Sprigs
  • 2 large Orange, quartered (Skin left on)
  • 1 large Lemon, halved (Skin left on)
  • Approx. 3.2 Litres Cold Water or Ice (to complete the brine)

Instructions:

  1. Combine & Dissolve: In the large stockpot, combine 4 cups of water, kosher salt, and brown sugar. Bring to a rapid boil over high heat, stirring continuously until the salt and sugar are completely dissolved (approx. 3-5 minutes).
  2. Steep the Aromatics: Remove the pot from the heat. Add the bay leaves, peppercorns, smashed garlic, rosemary, thyme, orange quarters, and lemon halves. Stir gently.
  3. Infuse: Allow the mixture to steep for 15 minutes off the heat, allowing the aromatics to release their oils into the hot concentrate.
  4. Add Cold Liquid: Pour the remaining cold water and/or ice directly into the steeped concentrate. Stir well.
  5. Check Temperature: Use a thermometer to verify the temperature. The brine must be below 40°F (4°C) before the turkey is added.
  6. Prep the Bird: Remove the turkey from its packaging, remove the giblets and neck from the cavities. Rinse the turkey under cold water inside and out. Pat the turkey completely dry using paper towels.
  7. Submerge: Place the turkey in your chosen brining vessel (bag, bucket, or cooler). Pour the completely cooled brine over the turkey, ensuring the entire bird is fully submerged.
  8. Refrigerate: Seal the vessel and transfer it to the refrigerator. Brine for 12–24 hours (1 hour per pound is a good guide). Do not exceed 24 hours.
  9. Rinse Thoroughly: Remove the turkey from the brine after 12–24 hours. Discard the spent brine and aromatics. Rinse the turkey thoroughly, inside and out, under cool running water to remove excess surface salt.
  10. Pat Dry (Again!): Pat the turkey bone dry with paper towels.
  11. Air Dry/Rest (Recommended): Place the dry turkey back on a rack set over a baking sheet, uncovered, in the refrigerator for at least 1 hour (up to 6 hours) to ensure maximum skin crispiness when roasting.