Carlene's Turkey Brine

• 4 cups water, plus enough to cover bird
• 1 12 cups kosher salt
• 1 cup brown sugar
• 1 head of garlic, peeled & smashed
• 1 onion, coarsely chopped
• 3 bay leaves, broken
• 1 teaspoon ground thyme
• 1 teaspoon peppercorn
• 2 teaspoons dried basil
• 2 teaspoons dried parsley flakes

1. Pour 4 cups of water into a large saucespan.
2. Add all other ingredients.
3. Bring to a boil over medium high heat, stirring to dissolve the brown sugar and kosher salt.
4. Reduce heat and simmer 30 minutes.
5. Remove from heat and cool to room temperature.
6. Pour into a covered container and refrigerate overnight.
7. When ready to brine the bird, pour brine solution with herbs & spices over the bird.
8. Add enough cold water to cover.
9. Keep refrigerated or in a cool place.
10. When ready to prepare bird, rinse well under cold water.
11. Dry with paper towels.
12. For a crisper skin, allow bird to dry in refigerator for 24 hours before roasting.

water, kosher salt, brown sugar, garlic, onion, bay leaves, ground thyme, peppercorn, basil, parsley flakes

Taken from www.food.com/recipe/carlenes-turkey-brine-399582 (may not work)