I simply wrote down Alton Brown’s recipe while watching a video clip from Good Eats.
In a large pot:
1 gallon vegetable broth (NOT the low sodium kind)
1 cup kosher salt
1/2 cup brown sugar
1 T whole peppercorns (optional)
1/2 T whole allspice berries (optional)
1/2 T crystallized (candied) ginger (optional)
Bring to a boil. Stir. Kill the heat. Bring to room temperature and then chill for 1-3 days.
Pour the chilled brine into a clean (obviously!) 5 gallon bucket. Add a gallon of heavily iced water.
Take the neck, giblets, thermometer and any other “parts” out of the turkey.
Place the bird breast-side down into the brine. (Head first.)
Place the bucket in a corner of your garage (assuming this is Thanksgiving and not a 4th of July meal!)–no need to even cover it. The ice water will keep your turkey fresh and the brine would kill any bacteria anyway.
Brine that big baby for 6-8 hours, turning it over halfway through.
Then roast, smoke or fry away for some super-moist turkey!