Ingredients

• Turkey:
  • 1 whole turkey (12–14 lbs), thawed
• Brine:
  • 1 gallon water
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 1 tbsp black peppercorns
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 2 bay leaves

How-To: Preparation

1. Prepare the Brine:

   • In a large pot, combine water, kosher salt, and brown sugar. Heat until dissolved, then cool to room temperature.
   • Add orange, lemon, onion, garlic, peppercorns, thyme, rosemary, and bay leaves. Stir to combine.

2. Submerge the Turkey:

   • Place the turkey in a large brining bag or a clean bucket. Pour the cooled brine over the turkey, ensuring it’s fully submerged.
   • Refrigerate for 12–24 hours. Rotate the turkey occasionally to ensure even brining.

3. Rinse and Dry:

   • Remove the turkey from the brine. Rinse thoroughly under cold water to remove excess salt.
   • Pat the turkey completely dry with paper towels.

4. Season the Turkey:

   • Rub the turkey with olive oil or melted butter and season with a simple mix of black pepper, paprika, and garlic powder. Avoid adding more salt since the brine has already seasoned the bird.

5. Cook the Turkey:

   • Roast in a preheated oven at 325°F, following these approximate times:
     • 12–14 lbs: 3–4 hours
     • 14–16 lbs: 4–4.5 hours
   • Baste every 30 minutes with pan drippings or melted butter for extra moisture.
   • The turkey is done when the internal temperature reaches 165°F in the breast and 175°F in the thigh.

6. Rest Before Serving:

   • Let the turkey rest, tented with foil, for 20–30 minutes before carving.