Dehydrated Citrus, Kosher Salt, Brown Sugar, Dried Bay Leaf, Fresh Thyme, Juniper Berries

Within 24-36 hours of when you plan to roast your turkey, begin the brining process.

STEP 1 Add brine spices and 3 gallons water to a large stockpot. Set the pot over high heat and stir or whisk to combine. Heat until sugar and salt just dissolve. Turn off heat and allow to cool completely. The resulting liquid should be cold with no warmth remaining. Speed up the process by doing this a few days ahead or by dissolving the salt and sugar in 1 gallon of water and adding 16 pounds of ice (1 pint of water always weighs 1 pound) to replace the remaining 2 gallons and chill the brine.
STEP 2 Place defrosted and thawed turkey in a large brine bag and place the bag in a large bowl or sheet pan to help you transfer it later. Carefully pour the brining liquid and spices into the bag. Seal the bag and fold over excess plastic, or gather the plastic at the top and cinch closed with a rubber band.
STEP 3 Place the brine bag in the refrigerator. Rotate the brine bag midway to help submerge all sides of the turkey in the brine.
STEP 4 After 24-36 hours of brining, remove the turkey from the brine. Discard brine liquid and brine bag. Thoroughly pat the turkey dry with paper towels before roasting.

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