A flavorful brine to enhance the taste and juiciness of your turkey.
In a large pot, combine half of the water with the kosher salt and brown sugar.
Stir the mixture until the salt and sugar are fully dissolved for an even brine.
Add the rosemary, thyme, black peppercorns, garlic, and onion to the pot.
Adding fresh herbs enhances the aroma and flavor of the brine.
Bring the mixture to a boil, then remove from heat and let it cool to room temperature.
Allowing the brine to cool prevents cooking the turkey prematurely.
Place the turkey in two nested oven roasting bags set inside a roasting pan.
Double-bagging ensures no leaks and keeps the brine contained.
Pour the cooled brine over the turkey, ensuring it is fully submerged.
You can use a heavy plate to weigh down the turkey if it floats.
Seal the bags tightly with twist ties and refrigerate for 12-18 hours.
Refrigerating the turkey in the brine allows the flavors to penetrate deeply.
Remove the turkey from the brine, rinse thoroughly, and pat dry with paper towels.
Rinsing removes excess salt, ensuring the turkey isn't overly salty.
Your turkey is now ready for roasting or your preferred cooking method.
Season the turkey lightly before cooking as the brine already adds flavor.
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