Step by step

Method

4 steps

1. 1

   In a large pot, heat 4 cups of the water with salt and brown sugar, stirring until dissolved. Add peppercorns, garlic, bay leaves, orange, and herbs. Remove from heat and stir in the remaining cold water. Cool the brine completely to fridge-cold.

2. 2

   Place turkey in a brining bag or clean cooler. Pour brine over so the bird is submerged (add a little more cold water if needed). Refrigerate 12–18 hours for a 12–14 lb bird (up to 24 hours for larger).

3. 3

   Remove turkey from brine. Discard brine. Rinse the turkey briefly under cold water and pat very dry inside and out. Roast according to your usual method—dry skin helps browning.

4. 4

   If not roasting right away, set the dried turkey on a rack in the fridge uncovered up to 24 hours for even crispier skin.