Ingredients:

  • 1 gallon filtered water (divided)
  • 2 cups Kosher Salt (coarse grain, critical)
  • 1 cup light brown sugar, packed
  • 2 large oranges, quartered
  • 2 inches fresh ginger, roughly sliced
  • 1 whole garlic bulb, smashed
  • 4 large fresh rosemary sprigs
  • 8 fresh thyme sprigs
  • 2 Tbsp whole black peppercorns
  • 6 dried bay leaves
  • 2 quarts ice cubes (approx. 2 Litres)

Instructions:

  1. Combine half of the filtered water (8 cups / 1.9 Litres), the Kosher salt, and the brown sugar in a large, non-reactive stockpot.
  2. Bring the mixture to a boil over high heat, stirring constantly until the salt and sugar are completely dissolved. This should take about 5 minutes.
  3. Remove the pot from the heat immediately. Add the oranges, ginger, smashed garlic, rosemary, thyme, peppercorns, and bay leaves.
  4. Stir well, cover the pot, and allow the mixture to steep for 15 minutes to infuse the aromatics deeply into the salty base.
  5. Uncover the steeped brine. Add the remaining cold water (7 cups / 1.9 Litres) and the entire 2 quarts of ice cubes to the stockpot for rapid cooling.
  6. Stir until the ice has melted and the brine is completely chilled to 40°F (4°C) or lower. This temperature is crucial for food safety before adding the turkey.
  7. Prep the Turkey: Remove the turkey from its packaging, remove the neck and giblets, rinse the turkey inside and out under cold water, and thoroughly pat the skin dry with paper towels.
  8. Submerge: Place the turkey (breast-side down is ideal) into your large brining container or bag. Carefully pour the chilled brine over the bird, ensuring it is fully submerged. Use a clean weight if necessary to keep the turkey under the liquid.
  9. Refrigerate: Seal the container securely and refrigerate for 12 to 24 hours. Do not brine for longer than 24 hours.
  10. Rinse Thoroughly: Remove the turkey from the brine and immediately discard the liquid and aromatics. Rinse the turkey inside and out thoroughly under cold running water for several minutes to wash away excess surface salt.
  11. Pat Dry: Pat the turkey absolutely bone-dry using paper towels. For crispy skin, place the rinsed, dried bird on a roasting rack and refrigerate it uncovered for at least 4 hours (or overnight) to air dry before roasting.