Ingredients:

  • 1 gallon (3.8 liters) cold water
  • 1 cup (200 grams) kosher salt (Diamond Crystal preferred)
  • ¾ cup (150 grams) granulated sugar
  • 1/2 cup (100 grams) packed brown sugar
  • 1 head garlic, halved horizontally
  • 1 large onion, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tablespoon black peppercorns
  • 1 teaspoon allspice berries
  • 2 bay leaves
  • 1 orange, quartered
  • 1 lemon, quartered
  • 1 (12-14 pound) turkey, thawed completely (remove giblets and neck)
  • 2 tablespoons unsalted butter, softened (for rubbing)
  • 1 teaspoon ground black pepper
  • Optional: Fresh herbs (rosemary, thyme, sage) for stuffing in the cavity

Instructions:

  1. Combine all brine ingredients in a large stockpot. Bring to a simmer over medium heat, stirring until the salt and sugar are dissolved. Remove from heat and let cool completely.
  2. Transfer the cooled brine to the refrigerator and chill thoroughly. This step is essential for food safety.
  3. Place the turkey in a brining bag or the stockpot. Pour the chilled brine over the turkey, ensuring it is completely submerged. If using a stockpot, you may need to weigh the turkey down with a plate and a can of beans to keep it submerged.
  4. Refrigerate the turkey in the brine for 12-24 hours.
  5. Remove the turkey from the brine and discard the brine. Rinse the turkey thoroughly inside and out with cold water.
  6. Pat the turkey completely dry inside and out with paper towels. This step is critical for crispy skin.
  7. Preheat oven to 325°F (160°C).
  8. Rub the softened butter all over the turkey skin, season with black pepper. Stuff cavity with optional fresh herbs.
  9. Place the turkey on a roasting rack in a roasting pan. Roast according to weight (approximately 13 minutes per pound).
  10. Use a meat thermometer to check the internal temperature. Cook until the thickest part of the thigh reaches 165°F (74°C).
  11. Remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
  12. Carve the turkey and serve immediately.