In a large stock pot combine all of the Brine ingredients EXCEPT apple juice and ice water. Bring to a boil, stirring frequently to dissolve salt and sugar. Remove from heat, stir in apple juice and cover. Let cool to room temperature. You can place in the refrigerator to speed up the process.
Remove turkey neck, giblets and tailpiece. Rinse uncooked, defrosted turkey and pat dry. Place in a large brining bag (see Notes).*
Pour cooled brine over the turkey then stir in the ice water (both directly into brining bag with turkey). Make sure the brine fills the cavity of the turkey and covers the turkey by squeezing out any excess air in the bag. If your brine needs more liquid, top it off with equal amounts vegetable broth and apple juice. Place the turkey in the refrigerator 16 to 24 hours.*
When ready to roast turkey, remove turkey from brine. Discard brine. Thoroughly rinse turkey, inside and out for 5-10 minutes to rinse off excess salt.
Thoroughly pat turkey dry (to achieve crispy skin). Place turkey, breast side up upon wire rack set in roasting pan.
Refrigerate, uncovered for 30 minutes or time permitting, 8-24 hours for crispier skin.