In a large stockpot, combine  2 gallons cold water along with all of the ingredients. Bring water to a boil and stir until the salt and sugar dissolve.
When the solution starts to boil and all of salt and sugar has dissolved,  turn off heat and allow the solution to cool completely.
Chill the solution before placing the turkey into it, and then  submerge turkey in the chilled brine solution.
Refrigerate for 8 to 24 hours.

Give yourself a minimum of an hour to prepare your bird for the oven.
Discard the brine and thoroughly rinse the turkey inside and out. Some people do not rinse, but if you are at all concerned about too much salt, please rinse and pat dry prior to cooking.
Cook your turkey according to your normal roasting method, usually 15 minutes per pound in an oven preheated to 325 degrees.