1 1/2 cups kosher salt (do not use regular salt)
1 1/2 cups brown sugar
3 teaspoons peppercorns
2 oranges, quartered
3 teaspoons dried thyme
3 teaspoons dried basil
1 1/2 gallons water
1. Combine all ingredients in a LARGE stock pot, bring mixture to a boil, lower heat and simmer for 30 minutes. Allow to cool completely.
2.Rinse turkey under cook running water, inside and out (remove giblets from cavity). Pat turkey dry with paper towels, then immerse turkey in cooled stock. 3.Turkey should be completely submerged in liquid.
4.Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry and roast as usual.