"Soaking your Turkey in a great bring for 14-48 hours before will do wonders to make it tender and yummy. I had a hard time finding on that was sugar free for my diabetic father, so I kinda made this up. I love it. Oh with this bird, you won't be stuffing it with stuffing."
As for the bird, if you use a larger bird, that's fine just add a litte more of everything, especially water. If you live in a nice cool place like I do, you can use whatever cooler you want. If you don't you have to have a cooler that will fit in your fridge.
Take the cooler and line it with the brand new trash bag, or whatever LARGE bag you can line the cooler with. (You don't have to do this but it makes it easier for clean up.) Clean your thawed out turkey, inside and out and remove all bags from the neck cavity and the booty. Make sure your turkey fits comfortably in the cooler with a little room. Put the turkey aside.
Pour in all your water and Kosher salt first. Mix. (if you used the trash bag lift it up and set it down a couple times) Now take all your fruits, cut them up and squeeze some of the juice into the water, and then drop the whole pieces of fruit in, rind and all.
Your herbs, use fresh and leave them all together on the sprig, much em up a little and drop them in.
You can add pretty much whatever else you want, really. I did the citrus brine spur of the moment and people love it.
So now your turkey's in the bag or cooler. I put the turkey in breast side down and make sure you have enough water to cover your turkey. You can put the cooler in your fridge, or any other very cold place. I live in Michigan where its VERY chilly around Thanksgiving so I put it in the garage. (Locked and with bricks on it and under a chair in case of animals, which I've never had a problem with)
Let your turkey soak for 24-48 hours. (I found 24 to be winner, but a friend of mine swore by the 48 but I found it a tad salty, but I dont like anything very salty.)
Now, after your turkey is done with its bath, take it out and rinse the heck out of it. Inside, outside, everywhere. You want to get that salt off. The salty water got every where you wanted it to be to make the bird moist, but if you dont rinse it the skin will taste to salty.
When this is done, I slip my hand between the breast and the skin and butter it up. Rub a little olive oil over the skin and sprinkle poultry season all over the bird, and pepper. You can pretty much season the outside of your bird however you're used to doing. Now that that is done take a few pieces of fruit and all those fresh spices you used in the brine (but left branch like) and shove em in the bird. I normally use all the spices, one orange and one lemon. That does it.