1 gallon water (divided as needed)
8 Pounds of ice (roughly 1 gallon)
1 1/4 kosher salt
1 cup packed brown sugar
2 tbls rubbed sage
2 tbls fennel seed
2 tbls Old Bay seasoning
2 tbls whole pepper corns
1 tsp red pepper flakes
1 onion quartered
6 head of garlic crushed
Put all of the dry ingredients into a medium pan. Add enough water to dissolve the salt/sugar. Bring to a boil for 5 minutes then simmer for another 15, or more, allow to cool. Place thawed turkey in a clean food safe plastic bucket add brine, remaining water and ice. Put somewhere cold I use my garage right next to the outside door.
Pre-heat oven to 500 degrees. Remove turkey from brine, rinse, and pat dry. Coat turkey with oil Salt, pepper, and sprinkle with Old Bay the outside and inside of the bird. Place in ripping hot oven for 30 minutes. Reduce heat to 350 and cook until probe thermometer reads 165. Remove from oven, cover with tin foil, and allow turkey to rest for 30 minutes this is a critical step for a juicy bird.
PS this is a summary of the cooking process for an in depth step by step. Please follow Alton cooking instruction from the link above.