Turkey Brine

Quick Summary: A simple yet flavorful brine using citrus, herbs, and aromatics to ensure a moist and delicious turkey.
Source: Traditional

>> servings: 2
Slice the @oranges{3} and @lemons{3}.
 
In a #large stockpot{}, combine @water{4%quarts}, @kosher salt{250%g}, the sliced citrus, @fresh sage leaves{1/2%cup}, @bay leaves{2}, @whole peppercorns{1%tablespoon}, and smashed @large garlic cloves{5}.
 
Bring the mixture to a simmer over medium-high heat, stirring occasionally until the salt has completely dissolved.
 
Remove the pot from the heat and allow the brine to cool completely to room temperature. This is a critical step; do not pour hot brine over the turkey.
 
Place the @turkey{1%12- to 20-pound} in a #large brining bag{} or a #non-reactive container{} large enough to hold it.
 
Pour the cooled brine over the turkey, ensuring the bird is fully submerged.
 
Seal the bag or cover the container and refrigerate for at least ~{12%hours}, but no more than 24 hours.
 
When ready to cook, remove the turkey from the brine. Rinse the turkey thoroughly inside and out with cold water and pat it completely dry with #paper towels{} before proceeding with your roasting recipe.