Ultimate Citrus-Herb Turkey Brine

Boil the Brine Base: In a large pot, bring 1 gallon of water to a boil. Add the kosher salt and brown sugar, stirring until completely dissolved.

Add Aromatics: Reduce the heat to low. Stir in the garlic, rosemary, black peppercorns, bay leaves, orange peel, lemon peel, and thyme. Let it simmer for 5 minutes.

Add Apple Cider and Vinegar: Remove the pot from heat. Pour in the apple cider and vinegar, stirring to combine.

Cool the Brine: Add the remaining gallon of cold water to the brine. Stir well and let it cool to room temperature.

Prepare the Turkey: While the brine cools, remove giblets from your turkey and rinse it with cold water. Pat dry with paper towels.

Submerge the Turkey: Place the turkey in a brining bag or large container. Pour the cooled brine over it, ensuring it’s fully submerged. Weigh it down if needed.

Refrigerate: Seal the bag or cover the container and refrigerate for 16 to 24 hours. Turn the turkey halfway through if possible.

Rinse and Dry: After brining, remove the turkey and discard the brine. Rinse thoroughly with cold water, then pat dry. Let it rest for 1 hour before cooking.