1 orange cut into segments, squeeze juice into pot and throw in peels
1 lemon cut into segments, squeeze juice into pot and throw in peels
½ bunch fresh rosemary
½ bunch fresh sage
½ bunch fresh thyme
6 bay leaves
1 (12 to 14 pound) turkey, or turkey breasts
Instructions
To brine the turkey: Combine all of the ingredients for the brine in a large stockpot and bring to boil to dissolve the salt and sugar. Let completely cool, add the turkey to a large container or brining bag, pour in the brine, and let it brine in the refrigerator for 2 to 3 days.
Remove the turkey from the brine the night before you are going to prepare the bird, pat it dry with paper towels, and place on a baking sheet to go back in the refrigerator overnight. This allows moisture to evaporate from the skin helping guarantee crispy skin.
Recipe by Bear In The Pantry at https://bearinthepantry.com/wp/recipes/holiday/turkey-or-chicken-brine/