Ingredients:
- 4 litres Water (divided: 3 litres boiling, 1 litre chilled)
- 1 1/2 cups Kosher Salt (non-iodized)
- 1 cup Light Brown Sugar (packed)
- 6 large sprigs Fresh Rosemary Sprigs
- 1 large bunch Fresh Thyme Sprigs (10–12 sprigs)
- 6 dried Bay Leaves
- 2 Tbsp Whole Black Peppercorns
- 2 large Oranges (quartered)
- 1 head Garlic Cloves (smashed)
- 6 cups Ice Cubes
Instructions:
- Pour 3 litres (approx. 3 quarts) of water into the stockpot. Bring to a rolling boil over high heat.
- Remove the pot from the heat. Stir in the Kosher Salt and Brown Sugar until they are completely dissolved. The mixture must be transparent again—no visible crystals.
- Add the rosemary, thyme, bay leaves, peppercorns, quartered oranges, and smashed garlic head to the hot mixture. Stir well and cover the pot. Allow the mixture to steep for 30 minutes off the heat.
- Add the remaining 1 litre (1 quart) of cold water and the 6 cups of ice cubes to the stockpot. Stir vigorously until all ice has melted.
- Use a digital thermometer to ensure the brine is below 40°F (4°C). Placing a turkey in warm brine is a fast track to food poisoning, so this step is crucial.
- Remove the turkey neck and giblets. Place the turkey in the dedicated brining container (breast side down is preferable for better fluid distribution).
- Pour the cooled brine and its aromatics over the turkey. The turkey must be completely submerged. Seal the container and place the turkey in the refrigerator (below 40°F/4°C) for 12–24 hours. Do not exceed 24 hours.
- Remove the turkey from the brine after the specified time. Discard the spent brine and aromatics. Rinse the turkey thoroughly inside and out under cold running water to remove excess surface salt.
- Use paper towels to pat the entire surface of the turkey skin until it is bone dry. Drying the skin ensures that the final result is crispy, not soggy.
- Place the dried turkey back in the refrigerator, uncovered, for 4–8 hours before roasting. This air-drying process further crisps the skin.