To a large stock pot, add all of the ingredients; salt, brown sugar, peppercorns, rosemary, thyme, sage, cloves, anise, cinnamon, garlic, orange slices, apple cider and water. Heat over medium high heat, stirring to dissolve the salt and sugar. Bring to a rolling boil, and then immediately remove from heat. Let brine come to room temperature. (Do NOT add a hot brine immediately to a turkey.)

Place thawed, uncooked turkey into large brining bag, removing any giblets that may have been in the inner cavity of the turkey. Pour cooled brine over the top of the turkey, including all ingredients that were cooked in the brine.

Seal the bag, and secure with clips if necessary. Refrigerate the turkey and brine for 18-24 hours.

Once brining is complete, discard brine and brining bag.

Place several dish towels in your sink and place the turkey on the towels. Thoroughly rinse the turkey on the inside and outside. Lightly pat with a dry towel and prep for roasting.