Ingredients:

  • 4 cups Filtered Water (Initial boiling water)
  • 1 cup (290 g) Kosher Salt (Diamond Crystal preferred)
  • 1/2 cup (110 g) Light Brown Sugar, packed
  • 1 medium Fresh Orange (Zest only, then cut in half)
  • 6 large Whole Bay Leaves
  • 1 tablespoon Black Peppercorns, whole
  • 6 large Garlic Cloves, lightly smashed
  • 6 sprigs Fresh Thyme, whole
  • 12 cups (2.8 Litres) Cold Water or Ice (For dilution & cooling)

Instructions:

  1. Combine the Initial Concentrate: In the large stock pot, combine 4 cups (950 mL) of water, kosher salt, brown sugar, bay leaves, peppercorns, garlic, and fresh thyme.
  2. Add Citrus Zest: Use a vegetable peeler or microplane to remove the zest from the orange, avoiding the bitter white pith. Add the zest and the halved orange itself to the pot.
  3. Dissolve: Bring the mixture to a rolling boil over high heat, stirring constantly until the salt and sugar are completely dissolved (about 2–3 minutes). Remove from heat immediately.
  4. Quick Chill: Pour the hot concentrate through a sieve (optional) into the large brining vessel.
  5. Dilute and Cool: Add the remaining 12 cups (2.8 L) of very cold water and/or ice. Stir well.
  6. Verify Temperature: The brine must be cooled to below 40°F (4°C) before the turkey is introduced. Use a thermometer to verify this safety threshold. Never place a turkey in warm or lukewarm brine.
  7. Prep the Bird: Remove the turkey from its packaging, remove the neck, giblets, and liver. Rinse the turkey quickly inside and out under cold water. Pat the turkey thoroughly dry with paper towels.
  8. Submerge: Place the turkey into the completely cooled brine, ensuring the bird is fully submerged. If needed, use a plate or heavy bowl to keep the turkey underwater.
  9. Refrigerate: Place the entire brining vessel in the refrigerator (or a cooler packed with ice, maintaining temperatures below 40°F/4°C).
  10. Time the Brine: Allow the turkey to brine for 12 hours (for smaller turkeys) up to a maximum of 24 hours (for larger birds). Do not exceed 24 hours.
  11. Rinse and Drain: Remove the turkey from the brine and discard the liquid immediately. Rinse the turkey thoroughly, inside and out, under cold water to remove residual surface salt and aromatics.
  12. Pat DRY: Pat the entire turkey meticulously dry using multiple layers of paper towels or a clean kitchen towel. This is crucial for crispy skin.
  13. Rest (Optional): Place the rinsed and dried turkey on a roasting rack in a pan, uncovered, in the refrigerator for 4–8 hours before roasting. This allows the skin to air-dry further, ensuring maximum crispness.