Step 1

In a large stockpot, combine everything except the water.

Step 2

Bring to a rolling boil over medium-high heat. Turn heat off and cool to room temperature. Add cold water.

Step 3

For smaller stock pots, you may have to allow the brine to cool and add the additional amount when pouring the brine into the bag in the following step.

Step 4

Place the turkey in a large zip-top bag. I recommend the Ziploc Big Bags (size large). Put the bagged turkey in a clean cooler.

Step 5

Pour the brine over the turkey, in the bag, making sure the breasts are fully submerged. Zip the bag closed.

Step 6

Place the cooler in a cool place, such as your garage or basement (if temperatures are cold enough), and allow the turkey to soak in the cold brine for 12-24 hours.

Step 7

Use gel ice packs or bagged ice around the zipped bag inside the cooler, if necessary, to keep the brine below 40°F. (Adding more ice directly to the brine would only dilute it.)

Step 8

Alternatively, if you have room in your refrigerator, you may place the bagged turkey in a large foil tray rather than a cooler and store it on the fridge shelf.

Step 9

Rinse the turkey inside and out and pat dry the turkey with paper towels.

Step 10

Bring to room temperature for 1-2 hours before roasting. Roast according to your preferred method.