Ingredients:

  • 4 cups Water (for boiling)
  • 1 gallon Cold Water (for chilling, purified/filtered preferred)
  • 1 ½ cups Coarse Kosher Salt (iodine-free, 360 g)
  • 1 cup Light Brown Sugar, packed (200 g)
  • 2-inch piece Fresh Ginger, roughly sliced
  • 1 Whole Head of Garlic, halved horizontally
  • 1 large Yellow Onion, quartered
  • 1 Tbsp Whole Black Peppercorns
  • 6 large Bay Leaves
  • 6 sprigs Fresh Thyme Sprigs
  • 4 sprigs Fresh Rosemary Sprigs
  • 12 leaves Fresh Sage Leaves
  • 1 large Orange, quartered

Instructions:

  1. Combine the 4 cups of water, Kosher salt, and brown sugar in a large stockpot. Bring the mixture to a rolling boil over high heat, stirring constantly until both the salt and sugar are completely dissolved (about 3-4 minutes).
  2. Remove the pot from the heat immediately. Add all the aromatics—ginger, garlic, onion, peppercorns, bay leaves, herbs, and the orange quarters. Give it a good stir.
  3. Cover the pot tightly and allow the mixture to steep for 15 minutes off the heat to maximize flavour extraction.
  4. Pour the remaining 1 gallon (3.8 L) of cold water into the stockpot with the hot aromatic liquid. Stir well.
  5. Place the uncovered pot in the refrigerator or in an ice bath. The brine must be chilled completely to 40°F (4°C) or below before the turkey is introduced (Estimate 4 hours chilling time).
  6. Prep the Bird: Remove any neck or giblets from the turkey cavity. Rinse the turkey lightly under cold water and pat the exterior dry.
  7. Place the turkey in the brining container or bag, breast-side down if possible (the breast meat needs the most moisture).
  8. Pour the fully chilled brine over the turkey, ensuring the bird is completely submerged. Seal the container or bag securely.
  9. Refrigerate the turkey and brine for 12 hours (for a smaller bird) up to a maximum of 24 hours (for a 16 lb bird). Do not exceed 24 hours.
  10. Remove the turkey from the brine. Discard the spent brine and all aromatics. Rinse the turkey, both inside and out, under cold running water for 2-3 minutes to remove excess surface salt.
  11. Pat the turkey exceptionally dry with paper towels. Let the turkey air-dry, uncovered, in the refrigerator for 2–4 hours before roasting. This guarantees crispy skin.
  12. Roast the turkey according to your preferred method.