Simple Brine for Poultry

3/4 cup plus 2 tbsp kosher salt
3/4 cup sugar
1 carrot, peeled, diced
1 large onion, peeled, diced
1/4 cup diced celery
2 large springs thyme
2 bay leaves
1 tbsp black peppercorns
1/4 tsp crushed red pepper flakes
1/4 tsp fennel seeds

Bring salt, sugar and 4 cups water to a boil in a very large pot, stirring until salt and sugar are dissolved.

Turn off heat. Add remaining ingredients to brine base. Refrigerate, uncovered, until cold.

Add 6 quarts cold water to pot. Add turkey. Place a plate on top of turkey to keep submerged.

Cover, chill for up to 72 hours. (The turkey will be moister and more flavorful if allowed to brine for full 72 hours. (For turkey up to 16 LB.)