In a large stock pot...add the first 10 ingredients

Bring to a boil, and stir to dissolve the salt & sugar

Add 4 more quarts of cold water to the brine - this will cool it off for you (you don't want to cook your turkey in a hot bath of water)

Let the water mixture cool off until it is cool to the touch - let it cool for about 20 minutes

Transfer your brine to whatever you'll use to pour the brine with

*I used a nice big bowl with a spout to transfer the brine into the roasting bag. A pitcher would have worked well, also

Take out any gizzards and neck from the turkey cavities

Place your turkey inside the roasting bag, and place the bagged turkey it in the disposable roasting pan.

*I find the pan to be very helpful in catching splashed water, and a great container for rinsing the turkey

Seal the bag, and place the turkey - still in the disposable container - into the refrigerator

You will want to let the turkey marinate in the brine for several hours, or overnight - up to 24 hours

Occasionally flip the bird over so everything is exposed to the brine

When you are ready to cook the turkey empty the bag of juices, and thoroughly rinse the turkey - inside, and out - I know, it seams odd to rinse off all of the spices, and seasonings, but you'll want to really give it a thorough rinsing. Trust me...you don't want a bird that's too salty

Pat it dry, and place it in your roasting pan...breast side up

Rub olive oil all over the turkey - top, and bottom

You can shake a little ground pepper over the turkey for some added flavor

Roast it according to this turkey cooking chart  

Or, if you are using a printable, make sure your turkey is registering 165 degrees when your thermometer is inserted into the thickest part of the breast or thigh