Turkey Brine for a 20-Pound Turkey

Ingredients:

• 2 gallons (32 cups) water

• 2 cups kosher salt (or 1 1/2 cups table salt)

• 1 cup brown sugar

• 2 tablespoons black peppercorns

• 2 tablespoons whole allspice

• 2 tablespoons dried rosemary

• 2 tablespoons dried sage

• 6-8 cloves garlic, smashed

• 4-5 bay leaves

• 1 large orange, sliced (optional)

• 1 large lemon, sliced (optional)

Optional Additions:

• 2 cups apple cider or apple juice

• 1 cup maple syrup or honey

• 2 cups white wine

Instructions:

1. Combine the Ingredients:

   • In a large stockpot, mix the water, kosher salt, brown sugar, and spices. Heat over medium-high heat, stirring until the salt and sugar are dissolved (3-5 minutes).

2. Add Aromatics:

   • Stir in orange and lemon slices and any optional additions like apple cider or wine.

3. Cool the Brine:

   • Remove from heat and cool to room temperature. Add 4-6 cups of ice to chill it quickly.

4. Prepare the Turkey:

   • Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out under cool water.

5. Submerge the Turkey:

   • Place the turkey in a large brining bag, cooler, or container. Pour the cooled brine over the turkey, ensuring it is fully submerged. Add extra water or ice to cover, if needed.

6. Refrigerate:

   • Seal the bag or cover the container. Refrigerate or keep in a cool place (below 40°F) for 12-24 hours. Flip the turkey halfway through brining for even coverage.

7. Rinse and Prep:

   • After brining, remove the turkey and rinse it under cold water to remove excess salt. Pat dry with paper towels before roasting.

Tip: For a rich flavor, rub the turkey with butter, herbs, and spices under the skin before roasting. Happy cooking!