Ingredients:

  • 1 gallon (3.8 liters) water
  • 1 cup (200g) kosher salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 tablespoons black peppercorns
  • 2 tablespoons dried juniper berries (optional)
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 medium onion, quartered
  • 2 oranges, quartered
  • 1 head of garlic, halved horizontally
  • 6 bay leaves
  • Ice (enough to chill the brine quickly)
  • 1 12-16 pound (5.4-7.3 kg) turkey, giblets removed

Instructions:

  1. In a large stockpot, combine water, kosher salt, granulated sugar, brown sugar, peppercorns, juniper berries (if using), rosemary, thyme, onion, oranges, garlic, and bay leaves.
  2. Bring the brine to a simmer over medium heat, stirring occasionally until the salt and sugars are completely dissolved. Simmer for 5 minutes. Remove from heat and let cool slightly.
  3. Transfer the brine to a large bowl and add the ice. Stir until the ice melts and the brine is completely chilled. The brine must be completely cold before adding the turkey.
  4. Place the turkey in a brining bag or food-safe bucket. Pour the chilled brine over the turkey, ensuring it is completely submerged. If necessary, weigh the turkey down with a plate or heavy object to keep it submerged.
  5. Seal the bag (or cover the bucket) and refrigerate for 12-24 hours.
  6. Remove the turkey from the brine and discard the brine. Rinse the turkey thoroughly inside and out with cold water.
  7. Pat the turkey completely dry with paper towels, inside and out. This is crucial for achieving crispy skin.
  8. Roast the turkey according to your favorite roasting method. Remember to check the internal temperature in the thickest part of the thigh; it should reach 165°F (74°C).
  9. Let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.