To start the turkey brine, I fill a clean, commercial 5-gallon plastic bucket halfway with cold water. To this, add all of the brine ingredients.
Mix the brine well. Slowly place the whole turkey into the brine, completely submerging it in the water. Place the turkey in the refrigerator overnight. This process is very important and will add moisture and flavor to your holiday turkey.
The next day, remove the fresh turkey from the brine (and any excess liquid) and set on a roasting rack. Cook in oven or smoker.