In a large mixing bowl or pot, combine the water, kosher salt, and brown sugar. Stir until the salt and sugar are completely dissolved.

Add the black peppercorns, crushed garlic, rosemary, thyme, and apple cider vinegar.

Allow the brine to cool completely before using.

While the brine cools, prepare your turkey by removing any giblets or organs from the cavity.

Place the turkey in a large resealable plastic bag or container. Pour the cooled brine over the turkey, ensuring it is fully submerged.

Seal the bag or cover the container and place it in the refrigerator. Brine the turkey for at least 12 hours, or up to 24 hours.

After brining, remove the turkey from the brine and rinse it under cold water.

Pat the turkey dry with paper towels and prepare it for your preferred cooking method.