Ingredients:

  • 4 cups water
  • 1 cup Kosher salt
  • 0.5 cup brown sugar, packed
  • 1 tbsp black peppercorns, whole
  • 5 garlic cloves, smashed
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 3 dried bay leaves
  • 1 tbsp allspice berries
  • 1 large orange, peel only
  • 6 cups ice cubes
  • 6 cups cold water

Instructions:

  1. In a large stockpot, combine 4 cups of water, kosher salt, brown sugar, smashed garlic, rosemary, thyme, bay leaves, allspice, and orange peel. Note: Using a smaller amount of water to start creates a concentrated tea that extracts maximum flavor.
  2. Bring the mixture to a simmer over medium high heat, whisking until the salt and sugar have completely dissolved. Note: You don't need a rolling boil; just enough heat to melt the solids.
  3. Simmer for 5 minutes. Cook until the kitchen smells like a holiday garden.
  4. Remove the pot from heat and immediately stir in 6 cups of ice cubes to shock and cool the concentrate. Note: This rapid cooling prevents the aromatics from overcooking and losing their brightness.
  5. Once ice is mostly melted, add the remaining 6 cups of cold water. Whisk until the liquid is uniform.
  6. Ensure the liquid is below 40°F (4°C) before adding the turkey. Note: Use a meat thermometer to check; adding raw meat to lukewarm water is a major safety risk.
  7. Place the thawed turkey in a brining bag or bucket and pour the cold brine over it, ensuring the bird is fully submerged. Note: If it floats, weigh it down with a heavy plate.
  8. Refrigerate overnight. Soak for 12 to 24 hours for the best results. When you're done, remember that the skin needs to be dry to get that shatter crispiness. After removing the bird from the liquid, pat it down thoroughly with paper towels. If you have time, let it sit uncovered in the fridge for an hour before roasting. This air drying step is the secret to skin that crackles when you carve it.