Ingredients:

  • 2 cups (480g) Kosher salt
  • 1 cup (200g) Light brown sugar, packed
  • 4 cups (950ml) water
  • 4 cups (950ml) unsweetened apple cider
  • 3 tbsp (25g) whole black peppercorns
  • 5 dried bay leaves
  • 1 head garlic, halved crosswise
  • 1 bunch fresh rosemary
  • 1 bunch fresh sage
  • 2 large oranges, sliced into rounds
  • 1 gallon (3.8L) ice-cold water
  • 1 gallon (3.8L) ice cubes
  • 16 lb whole turkey, fully thawed

Instructions:

  1. In a large stockpot, combine 4 cups water, 4 cups apple cider, salt, brown sugar, peppercorns, bay leaves, garlic, and orange slices. Place over medium-high heat.
  2. Stir constantly until salt and sugar are fully dissolved. Once simmering, add rosemary and sage, then remove from heat immediately.
  3. Pour the hot brine concentrate into a 5-gallon food-grade bucket or heavy-duty brining bag. Immediately add the cold apple cider, gallon of ice-cold water, and ice cubes to shock the temperature below 40°F (4°C).
  4. Remove giblets and neck from the turkey. Submerge the turkey in the cold brine, breast-side down. Weigh down with a plate if necessary to keep fully submerged.
  5. Refrigerate and brine for 12 to 24 hours.
  6. Remove turkey from brine and discard liquid. Pat the bird thoroughly dry with paper towels. For maximum crispy skin, leave uncovered in the fridge for 2-4 hours to air-dry before roasting.