2 gallons cold water
2 cups Sea Salt or Kosher salt
1 cup granulated sugar
3 teaspoons crushed garlic
1 tablespoon each of rosemary, sage and thyme.
A few dried bay leaves crumbled
1/2 teaspoon ground black pepper
Fill a pot or container with about enough of the brine mixture to completely cover the turkey. Rule of thumb is a gallon of water, a cup of salt, about 1/2 cup brown or granulated sugar, a teaspoon of crushed garlic (I use a tablesoon), the herbs and the pepper.
Put the turkey in the brine, weight it down a heavy plate or some other utensil that will be able to keep the turkey submerged. Put a large can (Any can will do. I always use a big can of chili beans) on that to hold the turkey under the brine. Refrigerate for 12 to 24 hours.
Before roasting, rinse the turkey well and pat dry. Roast without added salt following your favorite recipe.