To a large saucepan or dutch oven, add four cups of water, brown sugar, salt, and the rest of the ingredients. Bring to a boil, whisking to dissolve the sugar and salt completely.
Pour in the rest of the water and allow the brine to cool down COMPLETELY to room temperature. It’s super important that the brine is cool. Refrigerate if necessary.
When the water has completely cooled down, submerge the turkey in brine breast side down, cover, and refrigerate for at least a day but you can do up to 2 days. If the turkey is not covered in liquid, add more water.
Before roasting, take the turkey out of the brine and place it on a wire rack so the liquid drips off, use paper towels to pat dry. Allow to air dry in the fridge for 1-2 hours, preferably overnight. The drier the skin, the crispier it will be when roasted.
Roast/cook according to your recipe.
Time: The amount of time needed for brining depends on the size of your bird. As a general rule, the larger the turkey, the longer you can leave it in the brine. As an example: A 16 to 20 pound turkey needs 12 -24 hours in brine. A smaller 12-14 pound turkey should brine for 12 hours If brining a chicken, you need just 6-8 hours.