In a large dutch oven or stock pot add 8 cups of water to the salt, sugar, peppercorns, bay leaves and herbs. Stir to dissolve and bring to a boil.
Add remaining ingredients. Bring to boil again, cover and simmer for 15 minutes on low. Turn off heat, keep covered for 15 minutes.
Remove lid, add 4 cups of cold water and stir. Allow to cool.
In a container large enough to hold turkey and brine, add 4 cups of ice. Place turkey on top of ice and pour cooled brine mixture over turkey. Cover and refrigerate no longer than 24 hours, minimum 3 hours. Rinse turkey before preparing to roast or smoke.