Ingredients:

  • 1 gallon Water (Hot/Boiling)
  • 1 gallon Water (Cold/Iced)
  • 2 cups Kosher Salt (Diamond Crystal)
  • 1 cup Light Brown Sugar (Packed)
  • 6 large Bay Leaves
  • 1 tablespoon Whole Black Peppercorns
  • 1 oz knob Fresh Ginger (Sliced)
  • 6 cloves Garlic Cloves (Crushed)
  • 1 teaspoon Whole Cloves
  • 1 large Orange (Quartered or sliced)
  • 1 Whole Turkey (12-16 lbs, thawed, neck and giblets removed)

Instructions:

  1. Phase 1: Combine Solids and Aromatics. In an extra large stock pot, combine the Kosher salt, brown sugar, bay leaves, peppercorns, ginger, garlic, cloves, and sliced orange.
  2. Add Hot Water: Pour 1 gallon of hot or boiling water into the pot. Stir vigorously until the salt and sugar are completely dissolved.
  3. Infuse: Bring the mixture to a boil, then immediately reduce heat and simmer gently for 5 minutes. Remove the pot from the heat.
  4. Cool Rapidly: Pour the remaining 1 gallon of cold water (or water with ice cubes) into the brine mixture. Stir well.
  5. Check Temperature: Crucially, the brine must be chilled to 40°F (4°C) or below before the turkey is introduced. This may take 1 to 2 hours. Do not proceed until this temperature is reached.
  6. Phase 2: Prep the Turkey. Remove the turkey from its packaging, ensuring the neck and giblets are removed from the cavities. Place the turkey into your large, non-reactive brining vessel (e.g., cooler or bucket).
  7. Submerge and Chill: Carefully pour the fully chilled brine over the turkey, ensuring the bird is completely submerged. Place the vessel in the refrigerator or a cooler filled with ice packs. Maintain a consistent temperature of 40°F (4°C) or below for the duration of the brining.
  8. Brine Duration: Brine the turkey for 12 to 16 hours. Do not brine for longer than 18 hours.
  9. Phase 3: Remove and Discard. After the brining time, remove the turkey from the liquid. Immediately discard the spent brine.
  10. Rinse Thoroughly: Rinse the turkey inside and out under cold, running water for several minutes. This is critical to remove residual salt from the skin and surface tissues.
  11. Pat Dry and Rest: Using paper towels, meticulously pat the entire surface of the turkey dry. Place the rinsed and dried turkey, uncovered, back into the refrigerator for at least 2 hours (up to 24 hours). This air-drying stage ensures crisp skin when roasting.
  12. Roast: Proceed with your preferred roasting method, omitting any additional salt in your preparations, as the turkey is already perfectly seasoned internally.