Bring 4 cups of water to a simmer in a large pot. Add the salt, brown sugar, Worcestershire sauce, garlic, peppercorns, and bay leaves. Stir until salt and sugar completely dissolve.

Remove from heat and add optional herbs and orange quarters if using. Let the mixture cool completely to room temperature.

Place your thawed turkey in a brining bag or food-safe container. Pour the cooled brine mixture over the turkey.

Add the remaining cold water until the turkey is completely submerged. If using a bag, seal it tightly, removing as much air as possible.

Refrigerate the turkey in the brine for 12-24 hours. For larger turkeys (18+ pounds), aim for the full 24 hours to ensure proper brining.

When the brining time is complete, remove the turkey from the brine and rinse thoroughly inside and out with cold water.

Pat the turkey dry with paper towels. Allow it to air dry in the refrigerator for 1-2 hours before cooking for extra crispy skin.

Cook your brined turkey according to your preferred roasting method. Note that brined turkeys often cook faster than unbrined ones, so start checking for doneness earlier.