12 cups (3 litres) water

1/4 cup (60 g) salt

3 tbsp brown sugar

1 tsp crushed black peppercorns

2 bay leaves

1 deboned turkey roast, about 4 lb (1.8 kg), with or without skin

In a 24-cup (6 litre) pot, bring 2 cups (500 ml) of the water to a boil with the salt and brown sugar. Stir until the sugar has dissolved. Remove from the heat and add the peppercorns, bay leaves and remaining water. Place the turkey in the brine. Weigh it down with a plate to keep it completely submerged. Refrigerate for 12 hours.

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