Ingredients:

  • 1.5 cups Kosher Salt
  • 1 cup Brown Sugar
  • 2 gallons Filtered Water
  • 2 large Oranges, halved
  • 1 head Garlic, halved crosswise
  • 1 large Yellow Onion, quartered
  • 2 tablespoons Black Peppercorns
  • 4 dried Bay Leaves
  • 1 bunch Fresh Rosemary
  • 1 bunch Fresh Thyme
  • 1 bunch Fresh Sage
  • 15 lb Whole Turkey

Instructions:

  1. In a large pot, combine 2 quarts of the water with the salt, sugar, garlic, onion, peppercorns, and bay leaves.
  2. Bring the mixture to a simmer over medium-high heat, stirring constantly until the salt and sugar are fully dissolved.
  3. Remove from heat and add the remaining cold water and ice to the concentrate. Use a digital thermometer to ensure the liquid is below 40°F (4°C) before proceeding.
  4. Squeeze the orange halves into the brine and add the rosemary, thyme, and sage bunches.
  5. Place the turkey in a 5-gallon food-grade bucket or heavy-duty brining bag. Pour the chilled brine over the turkey until fully submerged.
  6. Refrigerate and allow the bird to soak for 12 to 24 hours.
  7. Remove the turkey from the brine and pat it thoroughly dry with paper towels. Discard the brine.
  8. Place the turkey on a rack in a roasting pan and refrigerate uncovered for 4 to 12 hours to air-dry the skin for maximum crispness before roasting.