Apple and maple with herbs and aromatics.  For up to 12 lb birds.

• 2 quarts apple cider
• 1/2 cup kosher salt
• 1/2 cup maple syrup
• 1 teaspoon whole allspice berries
• 3/4 teaspoon whole black peppercorns
• 1/2 teaspoon whole cloves
• 6 (2-inch) strips orange rind
• 2 rosemary sprigs
• 2 bay leaves
• 1 gallon cold water, divided

Raise 2 cups of water to a boil and add salt.  Simmer 3 minutes until salt is dissolved.  Cool brine to room temperature, and combine remaining ingredients in a non-reactive vessel.

Clean and truss turkey, and add to brine ensuring the turkey is completely covered.  Refrigerate covered up to 24 hours.  After 24 hours, rinse turkey and pat dry.  Refrigerate uncovered overnight allowing skin to dry, allowing for a crispier finish.