If you decide to brine a turkey, try this simple recipe and play around with the optional ingredients to find what works best for you. This recipe is meant for an 8-10 pound turkey, so if your bird is larger than that, this recipe may need to be doubled or tripled.
*Note: You can substitute 1 cup of honey for every cup of sugar.
Combine all of the ingredients in a bowl and whisk until the salt and sugar is dissolved.
Place the turkey in a large, non-reactive container, and add the brine. Make sure the turkey is completely submerged in the brine.
Refrigerate the turkey in the brine for 36-48 hours before cooking.