Ingredients:

  • 1 cup kosher salt (240 g)
  • 1/2 cup brown sugar (100 g)
  • 1 gallon (4 liters) water, divided
  • 1 tablespoon black peppercorns (6 g)
  • 1 tablespoon allspice berries (6 g)
  • 2-3 bay leaves
  • 4 cloves garlic, smashed
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • Zest of 1 lemon (optional)

Instructions:

  1. In a large pot, combine 1/2 gallon (2 liters) of water, salt, and brown sugar. Stir until dissolved.
  2. To the pot, add peppercorns, allspice, bay leaves, smashed garlic, rosemary, thyme, and lemon zest (if using).
  3. Heat the mixture over medium heat until just boiling, then remove from heat. Let it cool.
  4. Once cool, add the remaining 1/2 gallon (2 liters) of cold water to the pot.
  5. Place the turkey in a large brining bag or container and pour the brine over it. Ensure it’s fully submerged. Seal or cover tightly.
  6. Refrigerate for 12-24 hours, depending on the size of the turkey.
  7. After brining, remove the turkey, rinse under cold water, and pat dry with paper towels.
  8. Proceed with your preferred cooking method (roasting, grilling, etc.) as directed.