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Combine 4 cups of the water with the salt and brown sugar in a large pot on the stove over medium-high heat. Cook for 5-8 minutes, stirring frequently, until the salt and sugar have dissolved. Add remaining brine ingredients, including remaining cold water. Make sure the brine is completely cool before adding it to the turkey.
Remove neck, giblets, and any plastic packaging from the turkey and place it in a very large non-corrosive pot, bucket, or even cooler with the breast side down. There is no need to rinse the turkey first.
Pour the cooled brine over the turkey so the turkey is covered with the brine. If it's not completely covered, you can turn the turkey partway through the brining time so all sides get brined, or make another half batch of brine to add to the container. Cover and transfer to the fridge for 12 to 24 hours. If there isn't room in your fridge, you can place a bag of ice on top of the turkey in the brine and leave it on the counter or in the garage overnight.
Remove the turkey from the brine and pat completely dry both inside and out using plenty of paper towels. Let the turkey air-dry for at least 30 minutes or up to overnight in the fridge, then cook the turkey using your preferred method.