DIRECTIONS:

Combine all brine ingredients in a container or pot large enough to hold the turkey. Make sure all the sugar and salt have been fully dissolved. Add the turkey, cover with ice. Refrigerate* about 6 hours or overnight.

Remove turkey from brine and transfer to a roasting pan. Stuff turkey with the lemon halves, bay leaves and cinnamon sticks used in the brine. Roast turkey.

*When cold weather permits, you can always set container in a frigid garage!