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Directions: In a large stock pot or small, clean cooler, combine 2/3 cup kosher salt; 2/3 cup firmly packed dark-brown sugar; 1 cup hot water; 3 cups cold water; 1 onion, halved and thinly sliced; 2 cloves garlic, slightly crushed; 1 jalapeno, sliced; and 12 whole black peppercorns. Add enough water to cover turkey by 1 inch. Cover and refrigerate overnight but not longer than 8 hours. Dry turkey inside and out, including cavities, and proceed with your favorite cooking method.