In a large pot, dissolve kosher salt and brown sugar in 1 quart hot water, stirring until clear. Add remaining cold water. Tip: Use a whisk and taste—should be noticeably salty, but not overwhelming.

Toss bay leaves, peppercorns, garlic, onion, orange, and rosemary into the brine. Stir.

Float a few ice cubes or use cold filtered water until the liquid registers 40°F (4°C) on a kitchen thermometer.

Place your thawed bird (breast-side down) in a brining bag or food-safe bucket. Pour the chilled solution over it, pressing gently to remove air pockets.

Seal or cover and brine for 12-18 hours. (USDA data suggests 1 hour per pound for optimal seasoning.)

Remove turkey, discard brine, rinse bird thoroughly under cold water. Pat completely dry with paper towels—this step is crucial for crisp skin.

Season lightly with pepper and oil, then follow your favorite turkey roast recipe or try my Herb-Butter Roast Turkey for more flavor.