Ingredients:

  • 4 Litres Water (divided: 1 quart for heating, 3 quarts for cooling)
  • 1 cup (280 g) Kosher Salt (reduce by half if using table salt)
  • 1/2 cup, packed (110 g) Light Brown Sugar
  • 2 Tbsp whole Black Peppercorns
  • 4 large dried Bay Leaves
  • 6 whole sprigs Fresh Rosemary
  • 8 whole sprigs Fresh Thyme
  • 1 large Orange (zest peeled in strips and sliced)

Instructions:

  1. Combine and Heat: In the large stockpot, combine 1 quart (1 litre) of the water, the Kosher salt, and the brown sugar.
  2. Dissolve: Bring the mixture to a rapid simmer over medium-high heat, whisking until the salt and sugar are completely dissolved. This creates the concentrated brine solute.
  3. Remove from Heat: Once clear, immediately remove the pot from the heat source.
  4. Add Aromatics: Add the peppercorns, bay leaves, rosemary, thyme, and orange zest/slices to the hot solute. Stir well.
  5. Infuse: Allow the aromatics to steep for 10–15 minutes while the mixture begins to cool slightly. This maximises flavour extraction.
  6. Add Cold Water: Pour in the remaining 3 quarts (3 litres) of cold water (or, ideally, water mixed with ice) to bring the temperature down rapidly.
  7. Chill Completely: The brine must be completely chilled to 40°F (4°C) or below before the turkey is added. Use an ice bath to hasten this crucial food safety step.
  8. Prepare the Turkey: Remove the giblets and neck from the turkey cavity. Rinse the turkey briefly under cold water and pat it thoroughly dry with paper towels.
  9. Submerge: Place the turkey breast-side down in your chosen brining vessel. Pour the fully chilled brine over the turkey, ensuring the bird is completely submerged. Use a small weight if necessary to keep the turkey under the liquid.
  10. Refrigerate: Seal the container and place the turkey in the refrigerator for 12 to 24 hours. A 12-lb bird needs 12–16 hours; a 16-lb bird needs 18–24 hours.
  11. Rinse Thoroughly: Remove the turkey from the brine and discard the brine mixture. Rinse the turkey inside and out under cold running water for 2–3 minutes to wash away excess salt.
  12. Pat Dry (Crucial Step): Pat the entire turkey meticulously dry with paper towels. For truly crisp skin, let the turkey air-dry, uncovered, in the refrigerator for an additional 4–8 hours before roasting.