You will want to make enough brine to completely submerge your turkey. I have broke this down per gallon.
A turkey – duhhhh!
1/2 cup kosher salt
1/2 cup brown sugar
1 orange (unpeeled and quartered)
1 lemon (unpeeled and quartered)
3 sprigs thyme
2 sprigs rosemary
1 gallon cold water
2 large unscented/untreated garbage bags
Remove all giblets and neck from turkey cavity. Rinse turkey well.
Put one garbage bag inside the other (double bag)
In a container large enough to hold all brine, dissolve sugar and salt with 1 gallon of cold water.
Add lemons, oranges rosemary and thyme. Mix.
This next part is easier if you have someone to help.
Place turkey in bag and pour in brine make sure turkey is completely submerged, if not, make more brine.
Remove as much air as possible and then tie off tightly double and tripe knot, use a hair tie anything to help seal it tightly – you don’t want your brine leaking out.
Place turkey bag in ice chest and cover with ice. Close ice chest.
Brine your turkey approximately 1 hour per pound.
You want to make sure you ice chest/turkey stays at 40 degrees Fahrenheit. Check your ice and add more as needed. About half way through brining time adjust turn your turkey bag, to ensure even brining.
After brining remove turkey from brine and rinse. Cook as usual.
Alternatively if you have a large enough refrigerator you can place your turkey bag in the refrigerator. I don’t have the space for this.