In a large pot, combine 4 cups of water, salt, and sugar. (If you have a pot big enough to fit your turkey in, use it. If not, any 4-quart pot will work.) Place over medium-high heat and bring to a simmer, stirring occasionally, just until the salt and sugar are dissolved. Remove from the heat.
Peel the orange and lemon zest in strips using a vegetable peeler. Add to the pot along with the rosemary, sage, garlic, bay leaves, and peppercorns. Stir in the remaining 12 cups of water. Let cool to room temperature.
Submerge the turkey in the brine, or put the turkey in a large brining bag or cooler and pour the brine over the top. Cover, and refrigerate for up to 24 hours.
Before roasting, remove the turkey and discard the brine. Pat the turkey dry, and continue with roasting instructions.
Notes
Before you brine a turkey, check to make sure it’s not already pre-brined or treated with salt. Always check the label and avoid turkeys that are labeled “kosher,” “enhanced,” “basted,” or “self-basted.”
This turkey brine recipe works best with a 10- to 15-pound turkey. For larger turkeys, double the recipe.
A smaller 10- to 15- pound turkey usually fits in a big stock pot. If you don’t have a large enough pot or are cooking a very large turkey (20+ pounds), you can buy a small disposable cooler or use a new 5-gallon bucket. You can also often find plastic turkey brining bags in grocery stores around the holidays.
Always allow the turkey brine to cool to room temperature or have it chilled before placing the bird in. Never put the turkey into a hot brine, as that will partially cook the turkey.
Make sure you have enough fridge space before starting, as the turkey requires refrigeration as it brines. Do not brine at room temperature.
Be sure to pat dry the turkey after discarding the brine. Doing so ensures the turkey gets a crispy skin as it roasts.
This brine is not only for a whole turkey! You can use this method to brine a whole chicken or even turkey parts. You can cut down the brine by half if you are only planning to brine turkey breasts or thighs.
Sometimes the turkey will try to float to the top of the pot of brine. You can try to weigh it down with a large bag of ice. If the liquid doesn’t fully cover the turkey due to floating, be sure to rotate the bird at the halfway mark.