RecipeDelish

Ingredients

• 1 whole turkey (12–14 lb), thawed
• 1 cup kosher salt
• ½ cup sugar
• 1 gallon water, plus more as needed
• 2 tbsp black peppercorns
• 4 bay leaves
• 1 orange, sliced
• 1 bunch fresh thyme
• 4 tbsp butter, melted, for roasting

Steps

1. Dissolve the salt and sugar in 1 gallon of warm water, then cool it completely with ice or cold water.
2. Add peppercorns, bay, orange and thyme. Submerge the turkey fully (use a brining bag or a clean cooler) and refrigerate 12–24 hours.
3. Lift the turkey out, rinse briefly and pat very dry. Let it sit uncovered in the fridge for 2 hours if you can — drier skin crisps better.
4. Brush with melted butter and roast at 325°F, about 13 minutes per pound, until the thigh reads 175°F and the breast 165°F.
5. Rest 30 minutes before carving.