Turkey Brine

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  1 Gallon Water ((16 Cups; 128 Ounces), Plus Additional As Needed)
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  Apple Juice, Unsweetened(1920g)
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  1 1/4 cups kosher salt (NOT table salt)
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  Brown sugar(120g)
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  4 bay leaves
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  2 tablespoons black peppercorns
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  Rosemary, Fresh(30g)
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  Allspice, Ground(10g)
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  Orange Zest
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  8 Big, Heaping Cups Of Ice (Or 8 Cups Cold Water)
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  Chicken, Whole(7257g)

Instructions

1. 1In an 8-quart or larger stockpot, combine water, the apple juice, brown sugar, fresh rosemary, ground allspice, and orange zest over medium-high heat. Stir constantly until the brown sugar dissolves completely, about 3–5 minutes. Bring to a rolling boil, then remove from heat and let cool to room temperature—this takes at least 1–2 hours. Do not proceed until the brine is completely cool; adding the turkey to warm liquid risks entering the food safety danger zone.
2. 2Remove the neck and giblets from the whole chicken and discard or reserve for another use. Line a large brining bag, bucket, or vessel with enough capacity to hold the chicken and brine snugly.
3. 3Place the uncooked chicken in the lined vessel and pour the cooled brine over it until completely submerged when pressed down. If needed, add cold water to ensure full coverage. If the chicken floats, weight it down with a heavy pot, ice bag, or dinner plates.
4. 4Keep the brined chicken at a temperature between 32°F and 40°F for 12 to 24 hours. Refrigerate, place in a cold garage, or surround with ice bags. Check and refresh ice periodically to maintain safe temperature throughout brining.
5. 5Remove the chicken from the brine and rinse thoroughly inside and out under cold running water. Pat completely dry with paper towels. Discard the used brine.
6. 6If time allows, refrigerate the dried chicken uncovered for several hours (up to 24 hours) to further dry the skin before roasting—this promotes crispness and even browning during cooking.