In a large stock pan combine water, apple cider, and all spices.

Bring to a boil for 5 minutes.

Turn off heat and allow the brine to completely cool off to room temperature.

Once the brine is cool place turkey inside a large turkey bag (I recommend double bagging) and pour the brine inside the bag (do this over a sink). Tie the bag tightly and place in the fridge.

I turn my turkey ever so often to ensure the entire turkey absorbs the brine evenly.

I recommend that you soak your turkey for at least 24 hours. I usually soak mine for about 48 hours. Remember to keep the turkey refrigerated during this process. Also the great thing about this brine is that you can add or delete any spice that you want so feel free to experiment.

When your ready to roast your turkey, take it out of the brine and give it a quick rise. I like to rub mine with a little butter before I put it in the oven or roaster.

Enjoy the juiciest turkey you've ever had!