Ingredients:

  • 1 cup (240g) kosher salt
  • 1/2 cup (100g) brown sugar
  • 2 gallons (7.5 liters) water
  • 4 cloves garlic, smashed
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried sage
  • Zest of 1 lemon
  • Optional: 1 cup (240ml) apple cider or bourbon for added flavor

Instructions:

  1. In a large pot, combine the kosher salt and brown sugar with 1 quart of water. Heat over medium until dissolved, stirring occasionally.
  2. Remove from heat and add the garlic, peppercorns, thyme, rosemary, sage, and lemon zest. Stir in remaining water and then let it cool completely.
  3. Place the turkey in the brining bag or container. Pour the cooled brine over the turkey, ensuring it’s fully submerged. Seal the bag/container and refrigerate for 12-24 hours.
  4. After brining, carefully remove the turkey and rinse it under cold water. Pat dry with paper towels before roasting.
  5. Follow your preferred cooking method, ensuring the internal temperature reaches 165°F (75°C).