This is a recipe I have used over the years. The turkey always seems to come out moist, tender, and delicious. I think the original recipe may have came from Emeril, but I may have changed a couple things.
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, and poultry herbs. I like to squeeze out some of the juices from the oranges and lemons into the solution before I add them. (Note: If you have a big turkey and need more brine, use 1/2 cup salt and 1/2 cup brown sugar for every additional gallon of water.).
Remove the neck, giblets, and liver from the cavity of the turkey and reserve. Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Remove turkey from brine and rinse inside and out with cold water. Pat dry and prepare turkey according to your recipe.