Ingredients:
- 14 lb whole turkey, fresh or fully thawed
- 2 gallons cold filtered water, divided
- 1.5 cups kosher salt (approx. 400g)
- 1 cup dark brown sugar, packed (approx. 200g)
- 0.5 cup Worcestershire sauce
- 2 large navel oranges, quartered
- 1 large head of garlic, halved crosswise
- 4 stalks fresh rosemary
- 6 sprigs fresh thyme
- 3 tablespoons whole black peppercorns
- 4 leaves dried bay leaves
Instructions:
- In a large stockpot, combine 0.5 gallon of the filtered water with the 1.5 cups kosher salt and 1 cup dark brown sugar. Bring this mixture to a simmer over medium heat, stirring until the grains are completely dissolved and the liquid is clear.
- Add the 0.5 cup Worcestershire sauce, the quartered oranges (squeeze them in first), the halved garlic head, rosemary, thyme, peppercorns, and bay leaves. Let this simmer for 5 minutes until the air smells intensely of citrus and herbs.
- Remove the pot from the heat and add the remaining 1.5 gallons of cold filtered water. It is vital that the brine is below 40°F (4°C) before it touches the raw bird.
- Remove the giblets from the 14 lb turkey and place the bird inside your food grade bucket. Pour the cooled brine over the turkey until the bird is fully submerged and floating slightly. Cover and refrigerate for 12 hours.
- Remove the turkey from the brine and discard the liquid. Pat the skin completely dry with paper towels. Place the bird on a wire rack in the fridge, uncovered, for at least 4 hours until the skin feels tacky and looks translucent.
- Preheat your oven to 450°F (230°C). Truss the bird with kitchen twine and place it in the roasting pan. Roast for 30 minutes until the skin begins to turn a light golden brown.
- Lower the oven temperature to 350°F (175°C). Continue roasting for approximately 3 hours. Check the internal temperature in the thickest part of the thigh until the digital readout hits 165°F (74°C).
- Move the turkey to a carving board. Let it sit, tented loosely with foil, for 45 minutes.