• Remove the turkey from it's packaging and remove the giblets and neck from the cavity. See notes about what to do with the organ meat. Pat the skin dry and set aside.
  16 to 20 pound turkey
• In a large stock pot, add salt, herbs, bay leaves and peppercorns.  Toast over medium-high heat for 1 to 2 minutes just until fragrant.
  ¾ cup kosher salt, 10 sprigs fresh rosemary, 10 large sage leaves, 5 sprigs fresh thyme, 4 bay leaves, 2 teaspoons whole black peppercorns
• Carefully add the warm water.  Water may steam and bubble when first added to the hot pan.
  3 quarts warm water
• Stir continuously until salt dissolves.  Remove from heat immediately to allow to cool.
• Add apple cider, onion, celery, and garlic.  Let cool for 15 minutes.
  ½ gallon fresh apple cider, 1 large onion, 2 ribs celery, ½ head of garlic cut through equator (or 10 smashed garlic cloves)
• Set brining bag in a large roasting pan with top open wide (or inside a brining bucket.)  Add the turkey breast side down and cover with the cooled brining liquid. Add the remaining cold water. Massage the liquid until all the ingredients are evenly distributed.
  4 quarts cold water
• Let sit for 24 to 48 hours in the brine.

To prepare for cooking:

• Remove turkey from the brine.  Rinse thoroughly and pat completely dry.  For crispy skin, let sit over night unwrapped in the refrigerator.