Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary and peppercorns.

Brine turkey vinegar. Pour the brine over the turkey, in the bag, making sure the breasts are fully submerged. Add water until turkey is completely covered and all cavities are filled. Bring a simmer, allowing the salt to dissolve.

In a medium/large sauce pan, squeeze juice from orange (or use orange peels) and add rind, cranberries, cinnamon, apple cider vinegar and cook for five minutes. Use a knife to finely slice only the zest (colored skin) and not. Let the liquid steep for 15 to 20 minutes while it cools, then add it to the remaining water.

Web put the bagged turkey in a clean cooler. Roast the turkey on the lowest level of the oven at 500 degrees for 30 minutes. Web rinse the turkey inside and out.

Cook 5 minutes until salt dissolves. Remove giblets and neck from the cavity. Carefully submerge turkey in brine.

Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Preheat your oven to 500 degrees f. What type of turkey is best for brining?

Add the turkey to your brining vessel along with the the cooled apple cider/salt mixture and the remaining. Pat dry the turkey with paper towels and begin the process of cooking. Web place 4 cups of apple cider vinegar and all of your salt (see recipe card below for how much salt you will need) in a small saucepan.