Brine base: Add 1 quart (4 cups) of water to a large pot. Add salt, brown sugar, garlic, bay leaves, peppercorns, orange peel and juice, lemon peel and juice, rosemary, and thyme. Bring to a simmer over medium heat, stirring until thesalt and sugar have dissolved (about 5 minutes). Remove from heat and allow to cool.

Dilute Brine: Pour the brine mixture into a brining bag or a large, food-safe container(stockpot, brining bucket). Add 12 cups of cold water and some ice. Stir well and make sure the brine is completely cool before adding the turkey.

Submerge Turkey: Place the turkey breast-side down in the brine, making sure it’s fully submerged. (add more water if needed and 1 Tablespoon additional salt per 2 cups additional water.) Add If needed, weigh turkey down with a plate or sealed bag of ice to keep it submerged.

Refrigerate (or keep cold): Cover and refrigerate for 1 hour per pound of turkey (i.e 12 hrs for a 12lb turkey), or up to 18–24 hours maximum. (If fridge space is tight, place the sealed brining bag or bucket inside a cooler packed with ice, keeping the temperature below 40°F)

Remove and dry: Discard the brine and remove the turkey. Rinse briefly under cool waterto remove excess salt and aromatics. Pat completely dry with paper towels andplace on a rimmed baking sheet. (For crispier skin I recommend refrigeratingthe turkey, uncovered, for 1–2 hours before smoking or roasting.)

Cook Turkey: Now you’re ready to smoke the turkey or cook it in the oven.