Ingredients:

  • 1 cup kosher salt (250g)
  • 1 cup brown sugar (220g)
  • 1 gallon water (3.8 liters)
  • 1 tablespoon whole black peppercorns (6g)
  • 4 sprigs fresh rosemary (or 2 tablespoons dried)
  • 4 sprigs fresh thyme (or 2 tablespoons dried)
  • 4 cloves garlic, smashed
  • 1 large lemon, halved

Instructions:

  1. In a large stockpot, combine the water, kosher salt, and brown sugar. Whisk until salt and sugar are fully dissolved.
  2. Stir in the peppercorns, rosemary, thyme, garlic, and lemon.
  3. Allow the brine to cool to room temperature, then refrigerate to ensure it's safe to add the turkey.
  4. Submerge the turkey in the cooled brine, ensuring it is completely covered; weigh it down if necessary.
  5. Cover and refrigerate the turkey in brine for 12 to 24 hours, depending on size.
  6. Remove the turkey from brine, rinse under cold water, and pat dry before roasting.