Ingredients:

  • 3.8 Liters Water, divided
  • 240g Kosher Salt
  • 100g Brown Sugar, packed
  • 950ml Apple Cider
  • 3 Oranges, quartered
  • 8 cloves Garlic, smashed
  • 4 sprigs Fresh Rosemary
  • 6 sprigs Fresh Thyme
  • 3 Bay Leaves
  • 30ml Whole Black Peppercorns
  • 3.8 Liters Ice Cubes

Instructions:

  1. Combine 1.9 liters of water, the kosher salt, and the brown sugar in your large pot. Heat this over medium high, stirring constantly, until the grains have completely vanished into the liquid.
  2. Stir in the apple cider, smashed garlic, quartered oranges (squeeze them slightly as you drop them in), rosemary, thyme, bay leaves, and peppercorns. Bring the mixture to a boil.
  3. Remove the pot from the heat and stir in the 3.8 liters of ice cubes. Ensure the liquid to be stone cold before it touches the raw poultry.
  4. Place your prepared turkey (giblets removed!) into your brining container. Pour the chilled brine over the bird, then add the remaining 1.9 liters of cold water.
  5. Transfer the container to the refrigerator. Let the turkey bathe in that aromatic liquid for 12 to 24 hours, depending on the turkey size as referenced in the article's weight chart.