Confirm that the turkey is not labeled enhanced, self-basting, kosher or injected with a salt solution. Make room for a covered food-safe container large enough for the turkey, 8 liters of brine and headspace in a refrigerator at 40°F (4°C) or below. Keep the turkey refrigerated while making the brine.

Combine 2 liters water, salt, brown sugar, orange peel, thyme, bay leaves and peppercorns in a saucepan. Warm over medium heat, stirring, until the salt and sugar dissolve, about 5–10 minutes. Remove from the heat.

Cool the concentrate in an ice-water bath, stirring occasionally without allowing bath water into the saucepan. Combine with the remaining 6 liters refrigerated water in the food-safe container. Refrigerate until the entire brine is 40°F (4°C) or colder, checking with a food thermometer. Do not add the turkey while the brine is warm.

Lower the turkey into the cold brine, breast-side down, with the cavity filled and the bird submerged. Cover securely and refrigerate for 8–12 hours. If more brine is needed, prepare and chill additional solution using 50 g salt per liter of water; do not dilute with plain water.

Lift the turkey out carefully, allowing liquid to drain back into the container. Discard the used brine. Do not rinse the turkey. Pat dry with paper towels, discard the towels and clean and sanitize surfaces that contacted raw poultry or brine.

Proceed with a suitable turkey roasting recipe. This card’s time does not include roasting. Cook the turkey to at least 165°F (74°C), checking the thickest breast and innermost thigh and wing without touching bone. Keep refrigerated until cooking.