Simple Turkey Brine

Bring salt, sugar and 4 cups water to boil in 16-quart stockpot, stirring until salt and sugar are dissolved. Turn off heat and add remaining ingredients to brine base. Refrigerate uncovered until cold. Add 6 quarts cold water to pot; then add turkey. Turkey must be entirely submerged – place a plate on top of bird if necessary to keep it submerged. Cover pot and chill in cooler or refrigerator for up to 72 hours, with 24 hours being a minimum. A longer time in the brine yields a juicier turkey breast.