Ingredients:

  • 1 gallon (3.8 liters) cold water
  • 1 cup (240 ml) kosher salt (Diamond Crystal preferred), or 3/4 cup (180 ml) table salt
  • ¾ cup (170g) granulated sugar
  • ½ cup (120 ml) honey
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon coriander seeds
  • 1 large orange, quartered
  • 1 lemon, quartered
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 6 cloves garlic, smashed
  • 2 bay leaves
  • Optional: 1 tablespoon dried juniper berries
  • 1 (12-14 pound) fresh or fully thawed frozen turkey, giblets removed

Instructions:

  1. In the stockpot, combine water, salt, sugar, honey, peppercorns, coriander seeds, orange, lemon, rosemary, thyme, garlic, and bay leaves.
  2. For faster infusion, bring the brine to a simmer over medium heat, stirring until salt and sugar are dissolved. Remove from heat. If skipping, stir thoroughly.
  3. Allow the brine to cool completely (about 4 hours). This is crucial! Don't put a turkey in warm brine.
  4. Place the turkey in the cooled brine, ensuring it's fully submerged. You might need to weigh it down with a plate or clean, sealed bag filled with ice.
  5. Refrigerate the turkey in the brine for 24-36 hours.
  6. Remove the turkey from the brine, discard the brine, and rinse the turkey thoroughly inside and out.
  7. Pat the turkey dry with paper towels. This helps the skin crisp up during roasting.
  8. Roast the turkey according to your favorite roasting recipe, ensuring the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  9. Let the turkey rest for at least 20 minutes before carving.