Orange peel, Lemon peel, Garlic, Onion, Rosemary, Thyme, Sage, Fennel, Allspice, Coriander, Black Peppercorn, Juniper berries, Bay leaf.
Add approximately 1/4 cup (4tbsp) of the Brining Spice Blend to 2 gallons of water or broth with 1 cup of salt and 1 cup brown sugar. Bring to a boil, to dissolve the sugars & salt and bring out the flavor of herbs, let cool and fully submerge the bird, cooling the mixture to below 40°F in the refrigerator. The turkey should sit in the brine for about 1 hour per pound of turkey.
To begin cooking/ roasting the turkey, remove it from the brine and rinse it off thoroughly in the sink with cold water until all traces of salt are off the surface inside and out.