Ingredients:

  • 1 gallon water, divided
  • 1.5 cups kosher salt
  • 1 cup brown sugar, packed
  • 4 cups ice cubes
  • 4 cups apple cider, unfiltered
  • 2 large oranges, quartered
  • 8 cloves garlic, smashed
  • 3 tbsp black peppercorns, whole
  • 5 bay leaves
  • 1 bunch fresh rosemary
  • 1 bunch fresh sage
  • 1 bunch fresh thyme

Instructions:

  1. In a large stockpot, combine 2 liters of the water, the kosher salt, and the brown sugar. Heat over medium high, stirring until the crystals vanish.
  2. Add the smashed garlic, peppercorns, bay leaves, and quartered oranges. Squeeze the oranges into the pot before dropping the rinds in.
  3. Throw in the rosemary, sage, and thyme bunches. Let this mixture simmer for about 10 minutes until the steam smells like a forest floor after rain.
  4. Pour in the apple cider and stir. You'll notice the liquid turn a deep, cloudy amber.
  5. Remove from heat and stir in the ice cubes and the remaining 1.8 liters of cold water. Wait until the liquid is cold to the touch before proceeding.
  6. Remove the giblets and neck. Pat the skin dry and place the bird into your brining bag or bucket.
  7. Pour the cold brine over the turkey. If the bird floats, weigh it down with a heavy plate or a sealed bag filled with ice.
  8. Seal the container and refrigerate for 12 to 18 hours. Do not exceed 24 hours, or the meat texture may become spongy.
  9. Remove the bird from the brine and rinse it under cold water.
  10. Pat the turkey extremely dry with paper towels. For the glassiest, crispest skin, let it sit uncovered in the fridge for 2 hours before roasting.