Here's a recipe adapted from several years of practice, incorporating some failed experiments and learned lessons cultivated over the years:

Yields: Brine for one 12-14 lb turkey Prep time: 15 minutes Brining time: 12-24 hours

Ingredients:

• 1 gallon water, divided
• 2 cups apple cider (not apple cider vinegar!)
• 1 cup kosher salt (important: not table salt, as it's too salty)
• 1/2 cup sugar (optional, but helps with browning)
• 1 tablespoon black peppercorns, coarsely crushed
• 1 tablespoon whole allspice, coarsely crushed
• 8 (1/8-inch-thick) slices peeled fresh ginger
• 6 whole cloves
• 2 bay leaves  
• 4 garlic cloves, peeled and smashed
• 4 sage leaves
• 4 thyme sprigs
• 4 parsley sprigs
• 1 orange, quartered
• 6 cups ice

Equipment:

• Large stockpot (at least 5 gallons)
• Brining bag or a food-grade bucket

Instructions:

1. Make the brine: In the stockpot, combine 4 cups of the water, apple cider, salt, sugar, peppercorns, allspice, ginger, cloves, and bay leaves. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve. Remove from heat and add the remaining 6 cups of water and the ice to cool the brine down quickly.
2. Prepare the turkey: Remove the giblets and neck from the turkey cavity and rinse the turkey inside and out with cold water. Pat it dry.
3. Brine the turkey: Place the turkey in the brining bag or bucket. Add the garlic, sage, thyme, parsley, and orange quarters to the brine, then pour it over the turkey. Make sure the turkey is completely submerged. If using a bag, squeeze out as much air as possible and seal it tightly. If using a bucket, cover it with a lid.
4. Chill: Refrigerate the turkey in the brine for 12-24 hours, turning it occasionally. (Don't brine longer than 24 hours, or the turkey can become too salty.)
5. Remove and rinse: Once brining is complete, remove the turkey from the brine and discard the brine. Rinse the turkey inside and out with cold water and pat it dry.

Now your turkey is ready to be roasted! You can use your favorite roasting method -mine is below- and recipe.

Tips and Notes:

• Safety first: Always brine your turkey in the refrigerator to prevent bacterial growth.
• Kosher salt is key: It dissolves better than table salt and provides more consistent seasoning.
• Adjust the flavor: Feel free to experiment with different herbs and spices in your brine.
• Don't over-brine: Brining for too long can make the turkey too salty. (This was a very expensive mistake for me)

I typically roast this turkey in bacon to eliminate the need for basting. The bacon acts as a barrier, keeping the moisture in and preventing the turkey from drying out.

Here's my recipe for a bacon-wrapped turkey:

Ingredients:

• 1 (12-14 pound) turkey, thawed
• 1 pound thick-cut bacon, sliced into strips
• 1 tablespoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse the turkey inside and out with cold water. Pat dry with paper towels.
3. Sprinkle the poultry seasoning, salt, and pepper over the turkey.
4. Wrap the bacon strips evenly over the turkey, covering the entire surface.
5. Place the turkey in a roasting pan with a rack.
6. Roast for 2-3 hours, or until the internal temperature of the turkey reaches 165 degrees F (74 degrees C) in the thickest part of the breast.
7. Let the turkey rest for 15-20 minutes before carving.

Tips:

• If you don't have enough bacon to cover the entire turkey, you can just cover the breast and legs.
• For extra flavor, you can add a few sprigs of fresh herbs like rosemary, thyme, or sage to the roasting pan.
• If you want crispy bacon, you can broil the turkey for a few minutes at the end of cooking.