This simple brine leans on kosher salt dissolved into water along with smashed garlic, quartered onion, fresh thyme, rosemary, and bay leaves for deep savory flavor, plus whole peppercorns and halved lemon for brightness. Letting those aromatics steep in the hot liquid before it's cooled with ice ensures every bit of flavor infuses into the bird during its overnight soak in the fridge. The result is a turkey that comes out of the oven incredibly juicy, well-seasoned all the way through, and never dry or bland. It's a straightforward, hands-off way to guarantee great texture on your holiday bird, and it fits neatly into a Paleo-friendly menu. Just submerge, chill, rinse, and roast — no fancy equipment or techniques required.
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Combine 4 cups of the water, the kosher salt, and sugar in a large stockpot over medium heat, stirring until the salt and sugar are fully dissolved, about 3–4 minutes. Remove from heat.
Add the garlic, onion, thyme, rosemary, bay leaves, peppercorns, and lemon halves to the hot brine. Let the mixture steep for 5 minutes, until fragrant.
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