Clean the turkey - Discard any wrappings from the turkey and remove the giblets.
Place the turkey in a pot - place it in a desired brining pot.
Heat up the liquid - Heat up about 4 cups of water in the microwave or stovetop until warmed. (The idea is to heat it up so it can dissolve the sugar and salt.)
Dissolve the dry ingredients - Remove and pour in the salt and sugar. Stir until salt and sugar dissolve.
Let it cool - Let the salt and sugar brine cool, then add the remaining water and apple cider (or replace it with water).Water should not be warm - you want it to be completely cold.
Add the ingredients - Pour over the turkey in the pot. Then add garlic, thyme, rosemary, sage and bay leaves, peppercorns, orange and lemon slices
Cover and Brine - Cover the pot or container with a lid. Place in a prepared place in the fridge for the turkey to brine for 12 or up to 24 hours.
Dry the turkey - Remove the turkey from the brine and dry all over with paper towels.
Stuff the bird - Brush with oil. Stuff the turkey with onions, apple, and herbs (optional).
Tie it up - Tie the legs of the turkey together with kitchen twine to help hold its shape. Turn the wings back to hold the neck skin in place. This will help to stabilize the turkey when carving.