Ingredients:

  • 1 cup (200g) kosher salt
  • ½ cup (100g) granulated sugar
  • 1 gallon (3.8 liters) cold water
  • 4 cloves garlic, smashed
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • Optional: 1 orange, quartered
  • Optional: 1 lemon, quartered
  • Optional: a few sprigs of fresh thyme or rosemary

Instructions:

  1. In a large pot (optional), combine salt, sugar, garlic, peppercorns, and bay leaves with 2 cups of water. Heat until salt and sugar are dissolved. (Or, if not heating, stir until dissolved - it may take a little longer).
  2. If you heated the water, add the remaining water to the brine mixture. Ensure the brine is completely cold before adding the turkey. You can add ice to speed up the process.
  3. Place the turkey in your brining container. Pour the brine over the turkey, ensuring it's completely submerged. If necessary, weigh down the turkey with a plate or sealed bag of ice to keep it under the liquid.
  4. Cover the container and refrigerate for 12-24 hours. Don't go overboard – too long and the turkey will be too salty.
  5. After brining, remove the turkey from the brine and discard the brine. Rinse the turkey thoroughly inside and out with cold water.
  6. Pat the turkey completely dry with paper towels. This is crucial for crispy skin!
  7. Roast your turkey according to your favorite recipe. Reduce the amount of salt in your usual recipe, as the turkey has already absorbed salt from the brine.
  8. Cook until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.