Ingredients:

  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1 gallon water
  • 4 cloves garlic, smashed
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon sage leaves
  • Optional: 1 cup apple cider or white wine

Instructions:

  1. In a large pot, combine water, kosher salt, and brown sugar. Stir until the salt and sugar dissolve completely.
  2. Incorporate smashed garlic, peppercorns, thyme, rosemary, and sage into the brine mixture. If desired, stir in apple cider or white wine for added flavor.
  3. Bring the mixture to a boil, then reduce heat and let simmer for 5 minutes. Remove from heat and allow to cool to room temperature.
  4. Once cooled, refrigerate the brine until it is completely chilled (about 30 minutes).
  5. Place your turkey in a large container or brining bag. Pour the cooled brine over the turkey, ensuring it is fully submerged. If necessary, add additional water to cover.
  6. Seal the container/bag and refrigerate (or keep in a cooler with ice) for 12 to 24 hours, depending on the size of your turkey.
  7. After brining, remove the turkey from the brine and rinse under cold water. Pat dry with paper towels, then proceed to cook your turkey as desired.