In a large stock pot, combine all the ingredients. Bring to a boil for 30 minutes stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
Wash and dry your turkey. Make sure you have removed the innards. When the broth mixture is cool, place the turkey, breast down, into the brine ensuring that the cavity gets filled. Place in the refrigerator overnight.
After soaking overnight, remove the turkey from the brine. Carefully drain off the excess brine and pat dry. Discard excess brine.
Roast turkey at 325 degrees farenhiet until internal temperature is 180 degrees when measured from the thickest part of the thigh. Brined turkey may cook in less time than expected, make sure to check often.