2 quarts apple juice or cider
2 medium oranges
2 tablespoons dried rosemary
2 tablespoons peppercorns
1/2 cup brown sugar
1 cup salt
3-4 cinnamon sticks
3 cloves of garlic, minced
2 tablespoons whole cloves
2 tablespoons sage
2 tablespoons thyme
1 gallon water

Fill large cooler with ice. Place large plastic bag in center of cooler, and put turkey in bag. Boil ingredients in pot; let cool. Poor cooled brine of turkey in bag and seal the bag. Let turkey set in brine for 24-48 hours, pull out and cook like normal. Tastes good smoked or in the oven. Double the batch for an 18-20 pound turkey.