1/2 cup honey
Zest and juice of 2 oranges
10 bay leaves
20 sprigs thyme
20 sprigs sage
1/2 cup garlic cloves, smashed
1 tablespoons black peppercorns
1 cup kosher salt
1 gallon water
15-20# turkey, giblets, etc., removed
Combine all ingredients except turkey in a large pot. Bring to a rapid boil and remove from heat.
Once the brine is cold, place the turkey and brine together in a container large enough for the turkey to be completely submerged. Refrigerate overnight.
Remove the turkey from the brine; rinse and pat dry. Discard brine.
Cook turkey to specifications on packaging. (The general rule of thumb for cooking a turkey is 15 minutes per pound at 325 degrees with at least 15 minutes of resting time.)