Start by soaking the turkey in brine. I need 1 1/2 gallons of water to cover the turkey in the bucket I use. A larger container may require more water. Just remember the ratio -- 1 cup kosher salt (and 2/3 cup sugar) per gallon of water -- and increase accordingly. Don't worry if a bit of the turkey is not submerged. Just place the turkey, breast down, in the water, and let part of the back sit above the water. Sugar is optional, but it helps the bird brown beautifully.