- 4 qts water
- 1 cup Jacobsen Salt Co. Pure Kosher SeaSalt
- ½ cup sugar
- 1-2 bay leaves
- 1 tbsp peppercorns
- 1 head garlic, smashed or split in half
- 1 large onion, quartered
Prepare your turkey by removing the bag of innards and the neck and set aside for gravy.
Bring 4 quarts of water to simmer and add all ingredients. Simmer on medium heat until the salt has dissolved completely. Let brining solution cool completely before submerging turkey.
If short on time, only bring 2 quarts of water to a simmer and follow the above steps. Add the brining solution to 2 quarts of ice water to help accelerate the cooling process.
For a turkey between 8–14lbs, brine for 24 hours. For a turkey 14+ lbs, brine for 36 hours. Make sure the turkey is fully submerged in brining solution before covering and placing in the refrigerator.
After the brining period, remove the turkey and discard the brining liquid. You can now prepare your turkey using your favorite cooking method.