Peel the rosemary off of the steam and dice a few of them to get the oils from the leaves.

Add all the ingredients to a large sauce pan and bring it to a boil. This allows all the sugars and salts to combine and dissolve.

Allow it to cool.

Add the defrosted turkey to a large poultry bag or cooler (like I did) and add the cooled turkey brine mixture.

Add a bag of ice over the turkey to allow it to stay cool for the next 12+ hours. Or put your poultry bag in the refrigerator if you have room.

For each pound of meat you should refrigerate it for one hour. For example, if you have a 12 lb turkey, you need to refrigerate this for 12 hours. Add ice to the cooler if needed.

Remove the turkey from the brine recipe and bake it as directed on the package.