Ingredients
For one whole turkey (12–16 lbs):
- 1 gallon cold water
- 1 cup kosher salt (we recommend Diamond Crystal)
- ½ cup brown sugar
- 2 oranges, sliced
- 1 small bunch fresh thyme
- 3–4 sprigs fresh rosemary
- 1 tablespoon whole black peppercorns
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon honey or maple syrup for a touch of sweetness (Optional)
- Ice or cold water as needed to fully submerge the turkey
Instructions
Make the Brine Base
In a large stockpot, combine 1 quart of water with the salt, sugar, peppercorns, garlic, and bay leaves.
Bring to a simmer, stirring until the salt and sugar dissolve completely.Add the Flavor
Remove from heat and stir in the orange slices, thyme, and rosemary.
Add the remaining cold water (or a mix of water and ice) to cool the brine completely — the liquid should be cold before adding the turkey.Submerge the Turkey
Place your thawed turkey (giblets removed) breast-side down in a non-reactive container or brining bag.
Pour the cooled brine over the bird, adding extra ice or cold water if needed to ensure it’s fully submerged.Brine Time
Refrigerate (or keep in a cooler packed with ice) for 12–18 hours.
Turn the turkey once halfway through to ensure even brining.Before Roasting
Remove the turkey from the brine, discard the liquid, and rinse the bird inside and out with cold water.
Pat completely dry with paper towels.
For the crispiest skin, let the turkey air-dry in the refrigerator, uncovered, for 4–12 hours before roasting.
Notes
Cooking Tip: Before roasting, rub the turkey with butter, olive oil, or one of our house marinades — Herb or Citrus Herb — for an extra layer of flavor and beautiful golden skin.
This citrus-herb brine adds brightness and aroma to every bite — perfect for anyone who loves a hint of orange and fresh garden herbs in their Thanksgiving turkey.
