apple cider, eh? That sounds good.
Here's mine-
Basic Brine:
1 cup Kosher salt
¼ cup Sugar
4 Quarts water
Various herbs (rosemary, thyme, sage)
I combine salt, sugar, herbs and 2 quarts of water. Put it on the stove on high and wait for the salt and sugar to dissolve. Then I take it off the heat and add the other 2 qts water. Stick it in the fridge.
When it comes time to brine, I double 2 turkey oven bags. Stick the turkey in and have an extra pair of hands to help you hold the bags while you pour the brine in. Gather the inner bag tightly to force the brine around the entire turkey. I do this all in the roasting pan and stick it in the fridge for 12 hours, breast side down.