Good brine recipes for my turkey?

Does anyone have any good brine recipes that I can soak my turkey in? thanks!Good brine recipes for my turkey?
This is the brine i've used evey thanksgiving for the last 6yrs and it as always been a big hit.





3 gallons water


2 cups kosher salt


1 cup sugar


4 sprigs rosemary


6 leaves sage or 2 Tbl dried Sage


1 Tbl black peppercorns


2 large yellow onion, quartered


5 cloves garlic


2 lemons, quartered





Bring to a simmer, until sugar and salt grains dissolve. Allow to cool completely in refrigerator then then carefully submerge your turkey into it. I usually brine my turkey for anywhere between 36-48hrs, but thats just me. I guess most people usually do it for 24hrs or so, but I find that doing it for 36 hours or more makes it unbelievably juicy and flavorful...........Good brine recipes for my turkey?
Brine formula


For a long soak (overnight, or 12 to no more than 14 hours), use 1/2 cup table salt for each gallon of cold water. For a 4- to 6-hour soak, double the amount of salt; that is, 1 cup table salt for each gallon of cold water.


Time


Following the long or short soak, whichever works better for you, allow enough time for your bird to soak, drain and ';breathe'; a bit before making it ready for roasting.





Temperature


It is essential that the bird be kept at a temperature of less than 40F degrees during the brining process. If you have a container large enough to accommodate your turkey that will fit in your refrigerator (and if there is enough room), the logistics are easy. If refrigerator space is at a premium, however, you may use an ordinary cooler or plastic tub with enough ice packs or sealed bags of ice to keep the temperature low.





The turkey must be completely submerged in the brine. Most turkeys will require at least 2 gallons of brine, and larger turkeys may need 3 gallons.


Make sure the salt has dissolved completely before adding the turkey.


Use a sealed container of water or bag of ice to weigh down the turkey and prevent it from surfacing.


Rinse the brined turkey inside and out with water, dry with paper towels and prepare according to your usual method.





You can also use this brine for any other poultry but shorten the brining time for smaller birds.





Turkey processors ';pre-baste'; birds in an attempt to accomplish the same thing. All manner of ingredients, including turkey broth, salt, oils and artificial flavors and colors, are quickly injected into each turkey, with varying results. For this reason, self-basting turkeys should not be brined. The result will be too salty.





Kosher salt flaky in texture, less dense than table salt and varies according to which brand you use. Therefore, you must use more of it. For Morton Kosher Salt use 1-1/2 cups for 1 cup of table salt. For Diamond Crystal Kosher Salt, use 2 cups for 1 cup of table salt.
Russ Parsons, who writes for the L.A Times food section just repeated an article on Dry Brine for Turkey. No water needed, just a salt rub. You can probably do a google search for the recipie. It got better tasting reviews than brining.
last year i tried Wolfgang's recipe .salt..brown sugar maple syrup Rosemary and orange peels....it was very good....
POINTS YEAH !!!!