Add the salt and brown sugar to the boiling water, and stir until dissolved.
Add juice, garlic, sage, rosemary, thyme and bay leaves. Mix, and let sit until brine is completely cooled down.
Place thawed turkey in a brining bag, large pot or clean five-gallon bucket, and pour brine over it. Make sure the turkey is completely covered.
Place in the refrigerator, and let it sit for 12-24 hours.
Remove turkey from brine, and pat dry with paper towels before roasting.
*You can use any type of juice you like or you can use all water. For an extra flavor boost you can add sliced oranges and/or lemons to the brine as well.
If you like a little heat, you can add red pepperflakes, peppercorns or sliced jalepeno to the brine.
ChefAlina.com