Ingredients:

  • 1.5 cups Kosher salt (400g)
  • 1 cup brown sugar, packed (200g)
  • 4 cups water
  • 4 cups vegetable broth
  • 2 tbsp whole black peppercorns (12g)
  • 1 tbsp allspice berries (7g)
  • 1 head garlic, halved crosswise
  • 5 dried bay leaves
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 large oranges, quartered
  • 1 gallon cold water
  • 2 lbs ice

Instructions:

  1. Simmer the base. Combine 4 cups water, vegetable broth, salt, and brown sugar in a large pot. Note: This creates a super saturated solution that extracts flavors quickly.
  2. Infuse aromatics. Add peppercorns, allspice, garlic, bay leaves, rosemary, and thyme until the liquid begins to steam and smell fragrant.
  3. Extract citrus. Squeeze the orange quarters into the pot and drop them in. Note: The oils in the zest are just as important as the juice.
  4. Dissolve completely. Stir for 5 minutes over medium heat until no salt grains are visible at the bottom.
  5. Prepare the cooling bath. Place 1 gallon cold water and 2 lbs ice into your brining container.
  6. Combine and crash. Pour the hot aromatic concentrate into the ice water until the ice mostly melts and the liquid is cold to the touch.
  7. Submerge the turkey. Remove the giblets and neck, then lower the bird into the liquid until it is completely covered.
  8. Secure and weigh. If the bird floats, place a heavy ceramic plate on top until it stays fully submerged.
  9. Refrigerate and wait. Let it soak for 12 to 24 hours. Note: Don't exceed 24 hours or the meat can become mushy.
  10. Rinse and dry. Remove the bird, rinse with cold water, and pat it bone dry with paper towels until the skin feels tacky, not slippery.