Ingredients:

  • 1 quart Water (to be heated)
  • 1 cup Kosher Salt
  • 1/2 cup, packed Light Brown Sugar
  • 3 quarts Remaining Cold Water (or ice cubes)
  • 1 large Fresh Orange, quartered
  • 1 large Fresh Lemon, quartered
  • 1 large bunch Fresh Sage
  • 6 sprigs Fresh Rosemary
  • 6 cloves Garlic, smashed
  • 2 Tablespoons Whole Black Peppercorns
  • 4 Dried Bay Leaves

Instructions:

  1. Combine the 1 quart (1 L) of water with the Kosher salt and brown sugar in the large stockpot.
  2. Bring the mixture to a boil over high heat, stirring constantly until the salt and sugar are completely dissolved. This creates the concentrate.
  3. Remove the concentrate from the heat immediately. Add all the citrus (orange and lemon quarters), fresh herbs (sage, rosemary), smashed garlic, peppercorns, and bay leaves to the hot liquid.
  4. Allow the mixture to steep for 10 minutes off the heat. This maximizes the flavor extraction.
  5. Pour the remaining 3 quarts (2.8 L) of cold water (or ice cubes, if necessary) directly into the stockpot with the steeped concentrate. Stir well.
  6. Allow the brine to cool entirely. The temperature must be below 40°F (4°C) before proceeding to ensure food safety.
  7. Prepare the Turkey: Remove the turkey from its packaging, ensuring the giblets and neck are removed. Rinse the bird thoroughly under cold running water.
  8. Submerge: Place the turkey, breast-side down, into your chosen brining vessel. Pour the completely cooled brine (including all aromatics) over the turkey. The bird should be fully submerged.
  9. Refrigerate: Place the brining vessel in the refrigerator or a cold cooler for 12–24 hours.
  10. Final Rinse and Prep: Remove the turkey, discard the brine, and rinse the turkey thoroughly inside and out to remove excess salt. Pat the entire bird completely dry with kitchen paper towels before roasting for crispy skin.