Ingredients:

  • 1 gallon water, divided
  • 1 cup (275g) Kosher salt
  • 0.5 cup (100g) light brown sugar, packed
  • 3 tablespoons whole black peppercorns
  • 5 cloves garlic, smashed
  • 4 sprigs fresh rosemary
  • 1 tablespoon allspice berries
  • 2 large bay leaves
  • 1 gallon ice-cold water

Instructions:

  1. Boil the base. Combine 0.5 gallon of water with the salt, brown sugar, peppercorns, garlic, rosemary, allspice, and bay leaves in your stockpot.
  2. Dissolve the solids. Heat over medium high until the salt and sugar have completely vanished into the liquid.
  3. Cool the concentrate. Remove the pot from the heat and let it sit for 5 minutes.
  4. Create the cold bath. Pour the hot concentrate into your brining container and stir in the remaining 0.5 gallon of water and the 1 gallon of ice cold water.
  5. Check the temperature. Ensure the liquid is completely cold until it feels like refrigerator water.
  6. Submerge the turkey. Remove the giblets and neck, then lower the turkey into the brine, breast side down.
  7. Weight it down. If the bird floats, place a heavy plate on top until it is fully submerged.
  8. Refrigerate. Transfer to the fridge and let it soak for 12 hours.
  9. Rinse and dry. Remove the bird, discard the liquid, and rinse the turkey thoroughly under cold water.
  10. Final Prep. Pat the skin bone dry with paper towels until the surface feels tacky.