In a large pot or container, combine 1 cup kosher salt, 1/2 cup brown sugar, 2 tablespoons black peppercorns, 1 tablespoon crushed garlic, 1 tablespoon dried thyme, and 1 tablespoon dried rosemary and whisk together.

Gradually add 1 gallon water to the pot, stirring until the salt and sugar are fully dissolved, about 3 minutes.

If using orange peel or zest, stir in 1 tablespoon now to add a citrus note.

Allow the brine to cool to room temperature (about 30 minutes) before using to avoid raising the turkey’s temperature too quickly.

Clean the turkey and remove any giblets, then place it in the cooled brine.

Submerge the turkey completely, cover the container, and refrigerate or ice down at 40°F for 12 to 24 hours.

After brining, remove the turkey and rinse thoroughly under cold water to remove excess salt.

Pat the turkey dry with paper towels, then it’s ready for smoking according to your preferred smoking recipe.