Turkey Brine

1 Tbsp mustard seeds
1 Tbsp fennel seeds
1 Tbsp coriander seeds
1 Tbsp black peppercorns
2 bay leaves
1/2 pound kosher salt (1 1/2 cups plus 2 Tbsp)
2 Tbsp sea salt
1/2 cup light brown sugar
6 cloves of garlic
4 springs thyme
4 sprigs parsley
1 onion cut into chunks
4 stalks celery cut into chunks
1 cup carrots cut into chunks

Wrap seeds, peppercorns and bay leaves in a square of cheesecloth; tie with kitchen twine.  Bring 2 gallons of water, the salts, and brown sugar to a boil in a very large pot, stirring to dissolve.  Add bundle, garlic, thyme, parsley, and vegetables.  Let cool completely.  Fully submerge turkey weighting it down with a plat topped with cans if necessary.

In lieu of large pot you can use a brining bag.  I love Williams and Sonoma bags.  Refrigerate overnight.

Rinse turkey very well then soak for 15 minutes prior to roasting.