In a large saucepan, combine apple cider or water, kosher salt, and brown sugar. Bring to a boil and stir until dissolved (about 5 minutes). Remove from heat and let cool.

Pour the brine base into a brining container. Stir in cold water if desired and add garlic, bay leaves, fresh herbs, and the juice and halves of oranges and lemons.

Submerge the cleaned turkey into the brine. Weigh down if necessary and refrigerate for approximately 1 hour per pound.

After brining, remove the turkey, discard the brine, and rinse under cold water to remove excess salt. Allow to rest on a clean surface.

Pat the turkey dry with paper towels before seasoning and cooking as desired.