Ingredients
1/2 cup Kosher Salt
1 cup White Granulated Sugar
1 cup Whole Black Peppercorns
5 Whole Bay Leaves, crushed
2 qt. No-Pulp Orange Juice
1 qt. White Wine Vinegar
1 qt. Sherry Vinegar
2 qt. Water
10 sprigs Fresh Thyme
4 sprigs Fresh Rosemary
Preparation
Add all ingredients to a large stock pot, bring to a boil, then let simmer for 15 minutes. Cool the mixture to 40 degrees or less, then place Turkey in brine. Cover and leave for 24 hours.
