Ingredients
1 12-pound to 20-pound Plainville Farms Whole Turkey, (not kosher, saline-injected, or previously brined)
1-gallon warm water
1 cup kosher salt
1 cup granulated sugar
4 cups chicken broth
10 garlic cloves, smashed
1 carrot, thinly sliced
1 lemon, sliced, slices cut into half-moons
Orange peel of 1 large orange, torn into several pieces
1 tablespoon peppercorns
4 sprigs fresh thyme
4 sprigs fresh rosemary
1/4 cup fresh parsley leaves
Instructions
1. Place a gallon of warm water in a large pot, bucket, or bin.
2. Stir in salt and sugar; stir until dissolved.
3. Stir in chicken broth.
4. Add garlic, carrot slices, lemon slices, orange peel, peppercorns, thyme, rosemary, and parsley; stir to combine.
5. Carefully submerge the turkey in the brine. Add more water, if needed, to make sure the brine covers the turkey entirely.
6. Cover with a plastic bag and top with heavy item, like a cutting board or a heavy plate, to keep the turkey submerged.
7. Refrigerate for a minimum of 12 hours, and up to 24 to 48 hours.
8. If fridge space is limited, use a cooler. Place brine and turkey in a large brining bag. Seal the bag closed and place it inside the cooler. Cover with lots of ice and set in a dark, cool place until ready to use.
9. When ready to cook, take turkey out of the brine and pat dry with paper towels.
10. Continue to roast the turkey as usual.
