Ingredients:

  • 4 cups water
  • 1 cup (273g) Diamond Crystal Kosher Salt
  • 0.5 cup (100g) Light Brown Sugar, packed
  • 2 tablespoons (20g) Black Peppercorns, whole
  • 4-5 Dried Bay Leaves
  • 1 large Orange, sliced into rounds
  • 1 head of Garlic, halved crosswise
  • 4 sprigs Fresh Rosemary
  • 6 sprigs Fresh Thyme
  • 1 tablespoon (15ml) Apple Cider Vinegar
  • 3 quarts Ice Cubes
  • 2 quarts Ice-Cold Water

Instructions:

  1. In a large stockpot, combine 4 cups of water, salt, brown sugar, peppercorns, and bay leaves. Bring to a simmer over medium-high heat, stirring for 3–5 minutes until the solids are completely dissolved.
  2. Remove the pot from the heat. Add the sliced orange, halved garlic head, rosemary, thyme, and apple cider vinegar to the hot liquid to steep.
  3. Add 3 quarts of ice directly into the hot concentrate. Stir vigorously until the ice has mostly melted and the temperature drops. Pour in the remaining 2 quarts of cold water.
  4. Ensure the brine temperature is below 40°F (4°C) using a kitchen thermometer before submerging the turkey.