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 thyme
1 tablespoon dried rosemary
1 tablespoon dried sage
1 orange, sliced
1 lemon, sliced
Combine water, salt, and sugar in a large pot
Add peppercorns, garlic, bay leaves, thyme, rosemary, sage, orange, and lemon
Heat and stir until salt and sugar dissolve
Cool completely before using
Submerge turkey in the brine
Refrigerate for 12 to 24 hours
Remove turkey and pat dry before cooking