1. Bring salt, sugar, and 4 cups water to boil in a very large pot (at least 16-quart), stirring frequently. Continue cooking until the salt and sugar have dissolved.

2. Remove from the heat. Add remaining ingredients to the brine, then refrigerate, uncovered, until cool, about 4 hours.

3. Find a large bowl or pot that will fit your turkey. Place the turkey into the bowl or pot, then pour the brine over top. Add more water as needed to the pot, until the turkey is covered completely. Place a plate on top of the turkey to keep it submerged in the brine. Let turkey soak in the brine overnight in the fridge, at least 6 hours.

4. Once the turkey has finished it brine, remove it, discard the brine, and dry off the turkey using paper towel. Remove any pieces of seeds or herbs from the turkey, and then you're ready to roast. As a food safety precaution, always wash hands and all surfaces thoroughly that have come in contact with raw poultry.

How to roast & glaze your turkey

1. Position rack in bottom third of oven and preheat to 325°F (165°C).

2. Rinse turkey inside out and pat dry. If you’ve brined your turkey already, skip the rinsing. If making stuffing, stuff the turkey now. Fold neck skin under and secure with a skewer. Tuck wing tips under and tie legs together loosely. Place the turkey in a large roasting pan.

3. Roast the turkey uncovered while you prepare the glaze.

4. To make the glaze combine all the ingredients in a small saucepan and cook together over medium heat, simmering until the sugar has dissolved. Approximately 5 minutes.

5. Brush the turkey with glaze every 30 minutes during the roasting time.

6. Continue to roast until a thermometer inserted into the thickest part of the thigh registers 165 - 170°F (70 - 77°C), about 3 ½ to 4 ½ hours.

7. Once fully cooked, transfer turkey to a platter, tent loosely with foil and let rest 20 minutes before serving to allow the temperature to even out.

8. Carve and enjoy your perfect, show stopping turkey.