Combine all of the ingredients in a large pot and bring to a boil, stirring until the salt and sugar dissolve. Turn off the heat, cover, and allow the brine to cool completely.

Place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours.

Before roasting, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with fresh, cold water for 15 minutes. This removes excess salt from the outside.

Remove the turkey from the water, pat very dry, and cook according to your normal roasting method.