Ingredients:

  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1 gallon water
  • 5 cloves garlic, crushed
  • 2 tablespoons black peppercorns
  • 4 sprigs fresh rosemary (or 2 tablespoons dried rosemary)
  • 4 sprigs fresh thyme (or 2 tablespoons dried thyme)
  • 2 bay leaves
  • 1 medium onion, quartered (optional)
  • Zest of 1 lemon or orange (optional)

Instructions:

  1. In a large pot, combine salt, brown sugar, and water. Whisk until dissolved.
  2. Stir in garlic, black peppercorns, rosemary, thyme, and bay leaves. Include onion and citrus zest if using.
  3. Bring the brine to a gentle simmer over medium heat, allowing the herbs to infuse for about 10 minutes.
  4. Remove from heat and let the brine cool to room temperature. You can speed this up by pouring it into a pitcher and placing it in the fridge.
  5. Once cooled, submerge your turkey in the brine, ensuring it's fully covered. Seal the container or bag and refrigerate for 12-24 hours.
  6. After brining, remove the turkey, rinse it under cold water, and pat dry before cooking.