Brining is a wonderful way to create deeply flavored meat. It's a fun project if you have the time and space. I can only do this in the late fall or winter when my garage is cold enough to keep the turkey safe while brining. If you live in a warmer climate this may not work for you unless you have an extra refrigerator with plenty of space. Pictured here is a 15-pound turkey. The larger the turkey, the longer it will need to soak in the brine. I add all of the ingredients to a very large stainless steel pot, except for the water, then add the turkey and add water to cover. It will be about a gallon, give or take some, depending on the size of your turkey. If you add more than a gallon of water (say for a larger turkey), you will want to add ¼ to ½ cup more salt, otherwise the brine may not be strong enough.
You will want to have your turkey thawed and ready for brining 24 to 72 hours before you plan on cooking it.