This is my classic turkey brine which I use each year. If you have never brined your turkey, you really should try it. It adds lots of flavor and makes the meat very moist.
Into a very large pot, pour 2 gallons of water and 4 cups of apple cider.
Add 2 cups of kosher salt. If you don't have kosher salt, lower the amount of regular salt to 1-1/4 cups.
Add 2 cups of brown sugar.
Add 4 bay leaves, a bunch of rosemary and thyme and some sage leaves. Add the peel of 1 orange, bring it to a boil and whisk until the sugar is dissolved. Let this cool completely and then add your turkey. I, of course, forgot to take a pic of the turkey in the brine. If the turkey is not covered by the brine, dip a cloth in the brine and cover the turkey with it. Brine your turkey at least 24 hours in advance or up to 2 days. Turn the turkey in the brine at least once a day. I roast my turkey, unstuffed, at 450 for 20 minutes. Then I turn the heat down to 325 degrees and roast the turkey until the internal temperature reaches 170 degrees. For a 20 pound bird it will take about 7 hours. I roast the turkey breast side down.