Great brining liquid for Thanksgiving!
2 cups apple cider (DO NOT USE APPLE CIDER VINEGAR)
2 gallons cold water
1 1/2 cup kosher salt
1 cup brown sugar
5 cloves garlic, smashed
2 tablespoons peppercorns
2 oranges, thinly sliced
2 lemons, thinly sliced
5 sprigs rosemary
3 bay leaves
combine the apple cider, cold water, salt and sugar into a large pot. Bring the liquid to a boil to be sure the salt and sugar are completely dissolved. Once the liquid is cool, add the remaining ingredients.
Once the liquid is at room temperature, you can brine the turkey. I generally use a large pot that will hold the turkey, but you can also use a brining bag. For a 10 lb turkey, the turkey should be in the brine for no more than 10 hours or it could be too salty. If the turkey is larger than 10 lbs, the brining can take longer, about 30 minute per pound.