Add all ingredients to a large stock pot and bring to a boil.
Remove from heat, cover and allow to cool completely. This step can be done the day before.
Add the cleaned turkey to a stock pot and cover. Or, if using a brining bag, place the cleaned turkey in the brining bag and transfer the cooled brine to the bag. Seal bag and place in a container with sides.
Refrigerate brined turkey for 16-24 hours.
Remove turkey from the brine, and rinse well. Be sure to thoroughly rinse the turkey to remove any excess salt from the outside and the cavity.
Pat turkey dry and prepare using your favorite recipe. We’ve linked to some our favorite recipes above.
Discard used brine.
Notes
Frozen Orange Juice: Make with the orange juice concentrate for a punch of orange flavor.
Garnish: Decorate the bird will fresh herbs and cut citrus so people know the flavors in the turkey.
Sugar: White sugar or sugar substitute. Brine sounds scary but is easy to adapt.
Variation tip: Adding ice to the brine will help keep the temperature of the brine, infuse more flavor and Help keep the bird submerged.