Ingredients:

  • 1 Quart Hot Water
  • 1 Cup Kosher Salt (Diamond Crystal preferred)
  • 1/2 Cup Light Brown Sugar (packed)
  • 2 Tablespoons Whole Black Peppercorns
  • 6 large leaves Fresh Bay Leaves
  • 4 large sprigs Fresh Rosemary Sprigs
  • 8 sprigs Fresh Thyme Sprigs
  • 1 large Whole Orange, quartered
  • 3 Quarts Iced/Cold Water

Instructions:

  1. Combine Solids: In the large stockpot, combine the hot (1L) water, salt, and brown sugar. Heat gently, stirring continually until both the salt and sugar are completely dissolved and the solution is clear.
  2. Infuse Aromatics: Remove the pot from the heat. Add the peppercorns, bay leaves, rosemary, thyme, and quartered orange. Stir, cover, and allow to steep for 10 minutes to infuse the flavours.
  3. Dilute and Chill: Add the remaining 3 Litres of iced/cold water (or water and ice cubes) to the aromatic concentrate. This rapid cooling prevents bacterial growth.
  4. Verify Temperature: Check the brine temperature with a thermometer. It must be below 40°F (4°C) before the turkey is added. If it’s still warm, wait.
  5. Prep the Turkey: Remove the turkey from its packaging. Ensure the giblets, neck, and liver packets are completely removed from the cavity. Rinse the turkey briefly inside and out under cold water. Pat the turkey thoroughly dry with paper towels.
  6. Submerge: Place the turkey breast-side down in your large brining vessel. Pour the completely chilled brine over the turkey, ensuring the bird is fully submerged. Use a plate or small weight if necessary to keep the bird underwater.
  7. Refrigerate: Place the brining vessel in the refrigerator (or a dedicated, safe cold space) for 12–24 hours. Do not brine for longer than 24 hours, or the meat will become mushy.
  8. Rinse Thoroughly: Remove the turkey from the brine. Discard the brine solution immediately. Rinse the turkey very well, inside and out, under cool running water for several minutes. This washes off excess surface salt.
  9. Pat and Dry: Pat the turkey completely dry with paper towels. This step is non-negotiable for crispy skin!
  10. Air Chill (The Chef's Trick): Place the rinsed, dried turkey on a roasting rack set over a tray. Return the turkey to the refrigerator, uncovered, for a minimum of 3 hours (or up to 12 hours). This process dries the skin completely, which guarantees that lovely, mahogany-coloured crispy skin when roasted.