Ingredients:

  • 1 gallon (3.8 liters) Water, cold
  • 1 cup (200g) Kosher Salt (Diamond Crystal preferred), NOT table salt
  • ¾ cup (150g) Granulated Sugar
  • 2 tablespoons (30g) Black Peppercorns, coarsely cracked
  • 1 head Garlic, cut in half horizontally
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 1 Orange, quartered
  • 1 Lemon, quartered
  • 2 Bay Leaves
  • 1 gallon (3.8 liters) Ice Water
  • 1 teaspoon (5ml) Liquid smoke

Instructions:

  1. In the stockpot, combine 1 gallon of cold water, kosher salt, sugar, peppercorns, garlic, rosemary, thyme, orange, lemon, bay leaves and liquid smoke.
  2. Bring the mixture to a simmer over medium heat, stirring until the salt and sugar are completely dissolved.
  3. Remove from heat and let cool completely. This is crucial; you don't want to cook the turkey.
  4. Add 1 gallon of ice water to rapidly chill the brine. Ensure the temperature is below 40°F (4°C) before adding the turkey.
  5. Place the turkey (giblets removed!) in the brine. If the turkey floats, weigh it down with a plate or bowl.
  6. Refrigerate the turkey in the brine for 12-24 hours. The larger the turkey, the longer it needs to brine.
  7. Remove the turkey from the brine and rinse thoroughly under cold water. This removes excess salt from the surface.
  8. Pat the turkey completely dry with paper towels, inside and out. This helps achieve crispy skin when roasting.
  9. Follow your favorite turkey roasting (or smoking, frying, etc.) recipe. Remember to adjust cooking time as brining can accelerate the process. Use an instant-read thermometer to check the internal temperature.
  10. Let the turkey rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.