In a large pot, combine the kosher salt, brown sugar, and water over medium heat, stirring until the salt and sugar dissolve completely.

Add the peppercorns, allspice berries, rosemary, and smashed garlic. Optionally toss in the orange zest.

Let the mixture cool completely. You can expedite the process by placing it in the fridge.

Ensure the turkey is fully thawed if frozen, remove giblets and neck, and rinse under cold water.

In a clean cooler or large container, combine the brine with 1-2 gallons of cold water.

Submerge the turkey in the brine, ensuring it’s completely covered. Seal and let it brine in the fridge for at least 12 hours, up to 24 hours.

After brining, rinse the turkey thoroughly under cool water and pat dry with paper towels.

Preheat your oven to 325°F (165°C) and optionally season the turkey with preferred herbs and a bit of oil.

Roast for approximately 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.

Baste occasionally for a golden color. Let the turkey rest for at least 20-30 minutes before carving.