Heat the Liquid: Transfer about four cups of your liquid (water or cider) to a small saucepan.
Add Salt and Sugar: Add the salt and brown sugar to the saucepan. Heat the mixture over medium heat, stirring occasionally until the salt and sugar are completely dissolved.
Cool the Brine: Remove the saucepan from the heat and let it cool to room temperature.
Combine Ingredients: In a large container, combine the remaining liquid with the cooled brine. Add the garlic, citrus juices and halves, peppercorns, bay leaves, and fresh herbs.
Prepare the Turkey: Remove the turkey's giblets and rinse it inside and out. Pat the turkey dry with paper towels.
Submerge the Turkey: Place the turkey in the brine, ensuring it is fully submerged. If necessary, weigh the turkey down with a plate or similar object.
Refrigerate: Cover and refrigerate the turkey for 12 to 24 hours. For a turkey larger than 15 pounds, you might want to extend the brining time to 36 hours.
Rinse and Dry: After brining, rinse the turkey thoroughly under cold water to remove excess salt. Pat it dry with paper towels, and let it air-dry in the fridge for a few hours to achieve crispy skin when roasting.
