2 gallons clean, filtered water
1 1/2 cups kosher or unrefined salt
1 cup maple syrup
1/4 cup apple cider vinegar
1 onion, sliced
2 sprigs rosemary
4 sprigs thyme
1 bunch sage
5-6 cloves garlic, peeled & sliced
3 bay leaves
Combine all ingredients in a large stockpot. Simmer for 30-60 minutes. Turn off heat and allow the mixture to cool. Once cooled, cover fresh turkey with brine in a food safe bucket or brine bag. Store in the refrigerator, or in garage if below 40 degrees, for 12-24 hours. When ready to cook your turkey, remove the bird from brine and rinse in the sink. Prepare the bird as usual.
*Note: It is imperative to only brine fresh turkeys. Turkeys purchased conventionally are often injected with a saline flavoring solution, so if brined they will end up very salty. Make every effort to purchase a turkey raised organically on pasture.