Ingredients:

  • 13 lb whole turkey, thawed completely
  • 2 gallons cold water, divided
  • 270g Diamond Crystal Kosher Salt
  • 100g light brown sugar, packed
  • 950ml unsweetened apple cider
  • 3 tbsp whole black peppercorns
  • 5 bay leaves
  • 1 head garlic, halved crosswise
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh sage
  • 1 large orange, sliced into rounds
  • 115g unsalted butter, softened
  • 2 tsp fresh thyme, minced

Instructions:

  1. In a large pot, combine 1 quart (about 1 liter) of the water with the 270g kosher salt, 100g brown sugar, 950ml apple cider, peppercorns, bay leaves, garlic, rosemary, and sage. Bring this to a simmer over medium heat, stirring until salt and sugar are completely dissolved.
  2. Remove the pot from the heat and add the sliced orange rounds.
  3. Pour in the remaining cold water to cool the mixture down quickly.
  4. Place the turkey in a food-grade bucket or brining bag. Pour the chilled brine over the bird until fully submerged. Refrigerate for 24 hours.
  5. Remove the turkey from the brine and rinse under cold water. Pat the skin extremely dry with paper towels to ensure a crisp finish.
  6. Mix the softened butter with minced thyme and rub it evenly over and under the turkey skin.
  7. Place turkey on a V-rack in a roasting pan. Roast at 325°F (165°C) for approximately 3 hours, or until an instant-read thermometer reaches 165°F (74°C) in the thickest part of the thigh.
  8. Remove the turkey from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 30 to 45 minutes.