- 2 gallons hot tea, black or green
- 1 Pound Kosher salt
- 1 1/2 Pound sugar
- 7 Pounds ice
- One 15-pound turkey, giblets removed
- 10 bay leaves
- 1/2 Cup whole peppercorns
In a hot pot, dissolve the sugar and salt into the tea and then add the 10 bay leaves and 1/2 cup of peppercorns. Cool the brine, then place it in a large cooler with the turkey breast side up. Dump the ice and cover with the cooler lid. Brine overnight, or up to 12 hours. Dry thoroughly before cooking.