Brining is simply soaking the turkey overnight in a salted water solution. In addition to salt, you can add flavour with herbs, spices, garlic and citrus to the brining liquid. Little extras like bay leaves, lemon, peppercorns, garlic, allspice, cloves, orange rind, star anise and so on all add extra flavour in there too.
To brine a 5kg turkey, put 5 litres of water into a big pot or bucket. Add 200g flaky sea salt, 50g sugar and whatever flavourful extras you might like. I’ll be adding 2 tbsp black peppercorns, a few bay leaves, 1 tbsp allspice berries, 1 cinnamon stick, 2 skin-on quartered onions and the peel of an orange.
Once you have your brine liquid prepared, it’s time to add the turkey. Submerge the turkey in the liquid and leave it to steep overnight. If you don’t have space in the fridge, leave the pot/container in the coldest part of your house (the utility room in my case).
The next day, pat the turkey dry and get it ready for the oven with the steps below.