Discard any wrappings from the turkey and remove the giblets, place it in a desired brining pot.
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.) Remove and pour in the salt and sugar. Stir until salt and sugar dissolve.
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.
Pour over the turkey in the pot. Then add garlic, thyme, rosemary, sage and bay leaves, peppercorns, orange and lemon slices.
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.
Rule of thumb: Let the turkey sit for an hour per pound.
Remove the turkey from the brine and dry all over with paper towels. Brush with oil and proceed with the desired seasoning.
Stuff the turkey with onions, apple, and herbs (optional). 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.
For a crispier turkey: Let it air dry in the fridge for up to 24 hours.
Remove the turkey.Then brush with oil or melted butter . Mix desired seasonings and rub the entire outside and inside of the turkey to fully coat them with seasoning. (I used creole seasoning )