This is a great brine recipe for turkey, or it would work for chicken too.
Make sure and soak your turkey in the brine at least overnight before cooking, or even better for 24 hours.
You do need to keep the bird refrigerated while brining, but if your November weather is like ours, we often can keep our brining container in the car, or in the garage, on an enclosed porch--somewhere where raccoons and dogs can't get to it, and cold, at least 38 degrees.
You can use canning or kosher salt, if you use regular table salt, reduce salt amount by about half, because those kinds of salts are coarser, so less concentrated. If you use ground spices, reduce the amounts by half also.
If you grow your own herbs, this is also a great way to use them. If you use the fresh herb, use three times as much.
NOTE: this is for a standard 1/5 gallon bottle of white wine, the computer keeps changing it to 1/4 gallon of wine. You can also use cider or apple juice instead of the wine, or you can use 1/2-3/4 bottle of wine instead of a whole bottle. This is a very forgiving recipe!