1/2 C Diamond Kosher salt*
1/2 C sugar ( white or light brown)
1 quart of liquid
Prepare enough brine to completely submuege the turkey.
* Salt: Use only kosher salt or table salt without any additives. However, different salts do not have the same saltiness when measured by volume due to the differences in the crystal size and configuration of the particular salt used. Therefore, 1 C of table salt = 1.5 C of Morton's Kosher salt = 2 C of Diamond Kosher salt. Adjust Basic Brine amounts, according to which salt you are using.
The brine can be place into large turkey cooking bags, or any container large enough to hold the turkey plus the brine. If using bags, compress to make sure the brine is in contact with all surfaces of the turkey. If using other containers, make sure that a weight is placed on top of the bird to keep it covered with the brine. The turkey must be kept cold during the brining process by refrigeration or by being kept in an insulated container covered with ice.
Brine for at least 8 hours but no longer than 24 hours.
Additional information about brining can be found at the following sites: