Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.
Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight.
Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine.
Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.
Recipe courtesy of Dan Smith and Steve McDonagh