Best turkey brine -- ever

By Anonymous -
If you're not brining your turkey at Thanksgiving/Christmas/insert holiday here, I make a plea to your cooking sensibilities that you give this a shot next time you need to roast/fry/smoke some poultry.
So, so good. Ernie fried the bird this year, and it was moist and flavorful and generally wonderful all around.

adapted from Emeril

1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
2-3 sprigs sage (note: I bought one of those little containers of Poultry Seasoning fresh herbs...and just dumped the whole thing in the brine)
1 (10 to 12-pound) turkey

Mix the salt and sugar in 2 gallons of cold water. Add rest of ingredients, then pour over turkey. Let sit overnight in the fridge.
Then drain, rinse, pat dry, and cook the way you'd like.

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