1-First, measure out the water, kosher salt, brown sugar, and all the herbs and spices to ensure you’re ready to go. Make sure your turkey is fully thawed so the brine can work its magic evenly. In a large pot, combine the 2 gallons of cold water, 1 1/2 cups of kosher salt, 2 cups of brown sugar, 3 cups of apple juice or apple cider, 4 tablespoons of fresh rosemary leaves, 5 cloves of garlic minced, 3 tablespoons of peppercorns, 5 whole bay leaves, and the peel of three large oranges.

2-Next, bring the mixture to a boil over medium heat, stirring until the salt and sugar dissolve completely for a smooth brine. Once it reaches a boil, turn off the heat, cover the pot, and let it cool completely before using to avoid any cooking mishaps with the turkey. Then, submerge the turkey fully in the cooled brine, using a heavy plate if needed to keep it under the liquid, and pop it in the fridge for 12 to 24 hours depending on the bird’s size.

3-For dietary adaptations, feel free to reduce the salt or swap herbs like using thyme for a milder taste. After the brining time is up, remove the turkey, rinse it under cold water, and pat it dry before moving on to roasting. This step helps even out the flavors, and for more on safe cooking practices, check out benefits of brining to see how it can improve your meals overall.