Bring a small pot of water to a boil and add the salt, sugar, herbs, spices, garlic, onion, orange, and lemon. Simmer just until the salt and sugar fully dissolve and the mixture smells fragrant.

Pour the hot brine base into a large food‑safe container and stir in cold water and ice until the liquid is completely cold.

Rinse the turkey inside and out. Place it in a brining bag or container and pour the chilled brine over the bird, ensuring it is fully submerged. Weigh it down with a plate if needed. Refrigerate for 12 to 24 hours.

Remove the turkey from the brine, discard the liquid, and rinse the bird well under cold water. Pat dry thoroughly with paper towels, then rest at room temperature for about 30 minutes.

Proceed with your preferred turkey cooking method until safely done.