Ingredients:

  • 1 gallon (3.8 L) water
  • ¾ cup (150 g) kosher salt
  • ½ cup (100 g) brown sugar
  • 1 tablespoon (15 g) whole black peppercorns
  • 2 tablespoons (30 g) dried thyme
  • 1 tablespoon (15 g) dried rosemary
  • 3-4 cloves garlic, smashed
  • 1 onion, quartered
  • 2-3 bay leaves
  • Optional: zest of 1 large lemon or orange

Instructions:

  1. In a large pot, combine water, kosher salt, and brown sugar. Whisk until salt and sugar are fully dissolved.
  2. Stir in black peppercorns, dried thyme, dried rosemary, smashed garlic, quartered onion, bay leaves, and optional citrus zest.
  3. Remove the pot from heat and let the brine cool to room temperature (about 30-60 minutes). You can speed this up by adding ice or placing it in the fridge.
  4. Place the turkey in a large resealable bag or container. Pour the cooled brine over the turkey, ensuring it’s fully submerged. Seal securely and refrigerate for at least 8-12 hours (or up to 24 hours for larger turkeys).
  5. After brining, rinse the turkey under cold water to remove excess salt. Pat dry with paper towels before cooking.