1 gallon water
1 cup kosher salt
1/2 cup sugar
1 tablespoon black peppercorns
4 cloves garlic, smashed
2 bay leaves
1 tablespoon dried rosemary or 2 sprigs fresh rosemary
1 tablespoon dried thyme or 2 sprigs fresh thyme
1 tablespoon whole coriander seeds
1 orange, sliced
Combine all ingredients in a large pot
Heat until salt and sugar dissolve
Cool completely
Submerge turkey in the brine
Refrigerate 12 to 24 hours
Remove turkey and pat dry before cooking