Turkey Brine

In an 8-quart or larger stockpot (see note*), combine 1 gallon water, apple juice, salt, brown sugar, bay leaves, peppercorns, rosemary, allspice, and orange peels.

Bring the liquid to a boil, stirring until the sugar and salt dissolve. Remove from the heat and let cool. (Budget time accordingly—after an hour, my liquid was still warm. Do not add the turkey to warm liquid, as it can raise its temperature into the food safety danger zone.)

To brine, remove the neck and giblets from the turkey (discard or save for gravy). Line a large bucket, tub, pot, cooler, or other similar vessel large enough to hold the turkey and brine snugly with a brining bag. Place your uncooked turkey in the bag.

Add the ice.

Pour the brining liquid on top (if it is still a little warm, the ice will melt and cool it down). If the turkey is not completely submerged when pressed to the bottom of the container, add cold water until it is just covered. If desired, tie the brining bag closed. If the turkey floats, weigh it down with a heavy pot, bag of ice, or similar (we top ours with a stack of dinner plates that is about the circumference of the bucket).

Let the turkey brine for 12 to 24 hours, ensuring that it stays below 40°F but above 32°F so that it stays safe but does not freeze. You can place it in a refrigerator, in your garage, or outside of it's cold (just make to actively monitor it so it stays below 40°F), or place bags of ice or cooling bricks around the turkey. Check the ice periodically and refresh as needed.

When ready to cook, remove the turkey from the brine. Rinse it all over, inside and outside. Pat dry. Discard the brine, and (if time allows), refrigerate the turkey uncovered for several hours (or up to 24 hours) to dry the skin. Cook as desired. See How to Cook a Turkey and Spatchcock Turkey for two of the best ways to cook turkey.