Gather all ingredients.
Bring water to a boil in a large stockpot.
Stir in salt and brown sugar until dissolved; return to a boil.
Add bay leaves, peppercorns, rosemary, thyme, and cloves. Reduce heat to medium-low and simmer for 15 to 20 minutes.
Remove from the heat and let cool completely before using.
Place thawed turkey into a large non-reactive container. Pour in cooled brine.
Pour in enough cool water to cover turkey with liquid. Refrigerate 8 to 12 hours.
Remove turkey from brine and let sit on counter for about 2 hours.
Follow your favorite recipe to cook your turkey.
