2 cups kosher salt
1 cup granulated sugar
3 Tbs. black peppercorns
10-12 cloves smashed garlic cloves
1 bundle each: thyme, rosemary, sage
Place thawed and rinsed turkey into a large, clean cooler and fill with water to cover turkey, leaving some room at the top. Remove turkey and set aside. (This step is very important! This ensures that your brine won’t run over the sides of your cooler when adding the turkey later! This will be at least 2-3 gallons of water that you will need.)
Take a few cups of the water from the cooler and place into a large stockpot on your cook top; bring to a boil. Remove from heat and add kosher salt, sugar, black peppercorns and garlic cloves. Stir until sugar and salt are dissolved, then pour this mixture into water in cooler. Once water has cooled to room temperature, place turkey into prepared brine in cooler. Cover with ice and close cooler. Let turkey set in brine for 12-36 hours, rinse turkey, and roast as usual.
Happy Thanksgiving! Chef Alli and Ralph