Brine for Turkey

For 14-16 pound turkey

1 cup kosher salt

½ cup light brown sugar

1 gallon vegetable stock

1 Tbsp black peppercorns

½ Tbsp allspice berries

½ Tbsp candied ginger

1 gallon iced water

Combine all ingredients except ice water in stock pot and bring to a boil.  Stir to dissolve solids, then remove from heat, cool to room temperature.  Refrigerate til thoroughly chilled.  Early on the day of cooking or late the night before combine the brine and ice water in a clean 5 gallon bucket.  Place thawed turkey breast side down in brine, cover, and refrigerate or set in a cool area (like a basement) for 6 hours.  Turn turkey over once, half way through brining.  Remove bird from brine and rinse inside and outside with could water.