Garlic & Rosemary Citrus Brine

In a large stock pot, combine all of the ingredients. Bring the mixture to a boil, stirring until all the sugars and salts are completely dissolved. Simmer for 20 minutes, then remove from heat and chill the brine completely. Once chilled, submerge your turkey in the brine, ensuring it's fully covered, and brine for 1 hour per pound of turkey, keeping it refrigerated below 40F. After brining, remove the turkey, pat its outer surface dry, and discard the used brine. (Optional: Prepare a flavorful herb butter to rub under the turkey's skin. Optional: For super crispy skin, air dry your turkey overnight on a baking rack, uncovered, in the fridge.) Finally, grill, smoke, or roast your turkey as desired.