Turkey Brine

1 cup kosher salt

1 cup brown sugar

3 sprigs of rosemary

4 sprigs of thyme

2 oranges, quartered

1 lemon quartered

1 fresh bay leaf (or 2 dried leaves)

2 tsp. whole black peppercorns

Add 4 – 5 quarts of water to a large stock pot. Add all the brining ingredients and simmer over medium heat for 10 minutes. Allow to cool. In a large, clean bucket, cooler or plastic bag add 2 gallons of cold water and the cooled brine. Remove neck, giblets, and liver from the inside of the turkey and rinse the turkey under cold water. Surmerge the turkey in brine and refrigerate for 12-24 hours. Make sure the temperature stays below 40 degrees for food safety purposes. If using a cooler, make sure to keep the water cold by adding ice and test the temperature throughout the brining process. Once the brining is complete, remove the turkey from the brine and rinse under cold water. Pat the turkey dry and season as desired.

Note: This brine is for a 10-12 lb. turkey, adjust the amount of brining ingredients accordingly for a larger turkey.