I found this on cbs.com. I'm personally trying a honey brine recipe that I found on epicurious.com. I'll keep you posted on how it turns out.
Recipe for Brined Holiday *Whole Turkey
• One 12-pound whole turkey
• 1 cup lemon juice
• 3/4 cup fresh orange juice
• 1 gallon of water
• 1 cup kosher salt
• 1 cup packed light brown sugar
• 1 cup chopped yellow onion
• 2 oranges, cut in half
• 3 cinnamon sticks
• 2 tablespoons whole cloves
• 2 tablespoons whole allspice berries
• 1 cup brandy
• 1 tablespoon vegetable oil
• 1 tablespoon Emeril's Original Essence, which is simply a combination of 5 tablespoons sweet paprika, 1/4 cup salt, 1/4 cup garlic powder, 2 tablespoons freshly ground black pepper, 2 tablespoons onion powder, 2 tablespoons cayenne, 2 tablespoons dried oregano, 2 tablespoons dried thyme. Mix together and use 1 tablespoon of the mixture for this recipe. Store leftovers in a plastic container.
1. To make the brining liquid, combine the ingredients listed above, except for the vegetable oil and the Emeril's Essence, in a large nonreactive container and stir.
2. Put the turkey in a large colander and rinse under cold running water. Put the turkey in the brine, cover, and refrigerate, turning the turkey at least four times. Soak for at least 12 hours and up to 24 hours. (If you do not have a large non-reactive container, put the turkey in a large, heavy-duty plastic garbage bag. Make the marinade in a large bowl and pour the marinade into the bag. Put the bag inside a large container or roasting pan in case it should leak or drip.) Preheat the oven to 375 degrees F.
3. Remove the turkey from the brine (discard the brine) and put it breast side up in a large heavy roasting pan. Pat the turkey dry with paper towels. Rub the turkey with the vegetable oil, and sprinkle on both sides with the tablespoon of Emeril's Essence.
4. Roast until deep golden brown and an instant-read thermometer inserted in the thigh joint reads 170 degrees F. Allow about 15 minutes per pound — approximately 3 hours. Transfer to a platter and let stand for 15 minutes before carving. Then carve the turkey and serve with the fresh cranberry compote (recipe below).