Simple Turkey Brine
¾ cup, plus 2 Tablespoons Kosher salt
¾ cup sugar
1 carrot, peeled and diced
1 large onion, peeled and diced
¼ cup diced celery (about 2-3 ribs)
2 large sprigs fresh thyme
2 bay leaves
1 Tablespoon black peppercorns
¼ teaspoon red pepper flakes
¼ teaspoon fennel seeds
1 whole turkey or breast up to 16 pounds
Bring salt, sugar and 4 cups water to boil in 16-quart stockpot, stirring until salt and sugar are dissolved. Turn off heat and add remaining ingredients to brine base. Refrigerate uncovered until cold. Add 6 quarts cold water to pot; then add turkey. Turkey must be entirely submerged – place a plate on top of bird if necessary to keep it submerged. Cover pot and chill in cooler or refrigerator for up to 72 hours, with 24 hours being a minimum. A longer time in the brine yields a juicier turkey breast.