I said it in ALL CAPS so it must be true - right?
Anyway - based on Alton Browns, with edits, has the best turkey ever - no, not the deep fried one, although that is very fine too.
My only addition - get about six dry ancho chilis - cut them up and put them in the brine. I started brining turkey with them years ago when I read about it in a Whole Foods thing - great addition - they do not add any heat to the turkey, but it is a great enhancer to the flavor
Brine - 1 cup salt (I use sea salt), 1 cup brown sugar, 6 dried ancho chilis, cut up, 1/2 gallon of water
Bring all up to heat, stirring to disolve. When the salt/sugar is disolved, take off of heat, and add ice cubes till the ice does not melt (about 5 lbs).
Place cleaned turkey in turkey brine holder (I use a big stock pot), pour brine over, and top off with water till bird is almost covered. Put breast portion down, so if some of the turkey is not covered, it doesnt matter as much. Place stock pot in fridge, or if you are like me and have no room, in a ice chest, surrounded by more ice. If you are in Wisconsin, and it's about 30 degrees outside, put it in your garage, covered (keep out the raccoons dontchaknow.
I like to brine for about 6 hours, so I usually do it the morning of, as we start cooking the turkey 2ish, eating 5 to 6 ish)
Cook following Alton's instructions (dont forget to rinse off before cooking).
Feel free to smoke the bird after this brine, or deepfry, or just roast.