Lalana's Brine for Roasting Large Birds

2 gallons cold water
2 cups kosher salt (equivalent to 3 to 4 cups table salt)
1 cup sugar
2 cups bourbon or brandy
several large sprigs of fresh rosemary and thyme
several bruised bay leaves

This brine is a 'night before' preparation for any type of large bird roast, such as a 15 to 20 lb. turkey.
It can be halved and the brining time reduced to just 2 to 4 hours for smaller birds, such as a roasting chicken.

You should start with a completely thawed or fresh bird, thoroughly washed and the giblets removed.

In a large stockpot, plastic tub or similar container, dissolve salt in the cold water.  
Once completely dissolved, add sugar and stir until completely dissolved.
Add bourbon or brandy. Add herbs, holding back a few sprigs.

Gently place the bird into the stockpot, breast side down (or head first so to speak...)
The bird should be completely submerged.
Add the held back sprigs over the top and then cover.
Chill over night in a refrigerator or cool place.

When ready to begin roasting, remove bird from brine and discard brine.
Rinse bird inside and out throughly and pat dry with towels.
Prepare as desired for roasting.