April 8th, 2012
Remove neck and giblets from body cavities of bird and reserve for stock, if desired. Thoroughly rinse turkey inside and out with water and pat dry with paper towels. Set aside.
Combine first 6 ingredients and 2-cups tap water in a saucepan over high heat; stir and bring to a boil. Reduce heat and simmer until salt has mostly dissolved, about 2 minutes. Remove from heat and let cool 5 minutes.
In a non-reactive foodsafe container, large enough to accommodate brine and turkey, combine remaining ingredients except for the turkey. Add salt mixture and stir well. Add turkey, breast-side down and weigh down, if necessary to ensure it is submerged in brine. Cover and refrigerate 12-24 hours.