Step 1: Prepare the Brine Solution

1. Combine Liquids: In a large stockpot, pour in 2 gallons of cold water. If using apple cider, replace 1 gallon of water with 1 gallon of apple cider.
2. Dissolve Salt and Sugar: Add 2 cups of coarse kosher salt and 1 cup of brown sugar to the liquid. Stir the mixture over medium heat until the salt and sugar are fully dissolved.
3. Add Aromatics: Once dissolved, remove the pot from heat. Add the smashed garlic cloves, juiced orange and lemon halves, black peppercorns, bay leaves, and fresh herbs to the brine.
4. Cool the Brine: Allow the brine to cool completely to room temperature. To expedite cooling, you can add ice cubes or place the pot in an ice bath.

Step 2: Brine the Turkey

1. Prepare the Turkey: Ensure the turkey is fully thawed and remove any giblets or neck from the cavity. Rinse the turkey under cold water and pat it dry with paper towels.
2. Submerge the Turkey: Place the turkey breast-side down into the cooled brine, ensuring it is fully submerged. If necessary, weigh down the turkey with a plate to keep it submerged.
3. Refrigerate: Cover the pot and refrigerate the turkey in the brine for 12 to 24 hours. The general guideline is to brine the turkey for 1 hour per pound.

Step 3: Prepare for Cooking

1. Remove and Rinse: After brining, remove the turkey from the brine and discard the brine solution. Rinse the turkey thoroughly under cold water to remove excess salt and brine.
2. Dry the Turkey: Pat the turkey dry with paper towels, ensuring the skin is as dry as possible to promote browning during cooking.
3. Season and Cook: Proceed with your preferred turkey recipe, whether roasting, grilling, or smoking. Season the turkey as desired, keeping in mind that the brine has already imparted significant flavor.