This is our default brine recipe for turkey.

• 1.5 cups kosher salt
• 1.5 cups sugar
• 1 large onion, peeled, diced
• 1/4 cup diced celery
• 1 sprig rosemary
• 2 large sprigs thyme
• 3 bay leaves
• 1 tablespoon black peppercorns

Bring salt, sugar, and 1 quart (4 cups) water to a boil in a very large (16-qt.) pot, stirring until salt and sugar are dissolved. Add remaining ingredients to brine base. Turn off heat.

Refrigerate, uncovered, until cold.

Add 7 quarts cold water to pot.

Check neck cavity and belly cavity of turkey and remove the plastic bags of neck, gizzards etc. Add turkey.

Place a plate on top of turkey to keep submerged.

Cover and chill for up to 72 hours. (The turkey will be moister and more flavorful if allowed to brine the full 72 hours.)
Based on the BA Basic Brine recipe here: http://www.bonappetit.com/recipes/2012/11/a-simple-brine