In a large pot combine 1/2 gallon of water, salt, brown sugar, peppercorns, allspice berries, rosemary, sage and thyme. Bring to a boil over medium-high heat. Stir until the sugar and salt dissolve. Remove them from the heat and add the ice. Refrigerate until cold.
The Brine Chillin
I picked up a large plastic turkey baking bag and then used it to line a large stock pot. You could use a 5-gallon bucket or a large cooler too. The big box hardware stores sell brand new 5-gallon buckets for less than $5. If you use a brand new bucket there is no need to use a plastic liner.
Time to Brine
Place the thawed turkey in the plastic bag or bucket and then pour the brine and water over the turkey. You may need to add more water to completely cover the turkey. If you use a bucket the turkey might float so use a heavy plate to push and keep the turkey down.
Place the brining turkey into a refrigerator or a cooler for at least 24 hours and up to two days. Keep the refrigerator or cooler under 38 degrees for the whole time.
Wrap up and brine for at least 24 hours
If you are limited on time, increase the salt in the brine above. Remember, if you use more salt, do not brine for more than 12 hours. Your turkey will be way too salty.
To use the turkey remove it from the brine and rinse the inside and outside with cold water. Pat dry and then cook using your favorite method.