re: Brining you turkey

Fried 2-Butterball fresh 12.5 lb turkeys and 6 lb pork loin Saturday. I do not like heavy salt flavor so went:
2 cups sugar
1.75 cups kosher salt
12 oz apple juice
Fresh cracked and whole peppercorns
Thyme, Rosemary, about 10 bay leaves that I broke up
Warmed up water, dissolved salt/sugar then added everything except water and let sit for 40 minutes in the pot then put that and 2.5 gallons of water on the birds and 10 lbs of ice.

The ice had melted significantly when pulling the first bird after brining 17 hours. The fresh Butterball only has water added to it, so would probably increase the salt to 2 cups or a little more to account for ice dilution, but still was great flavor. Threw the loin in the brine for 3-hrs then injected it and it was awesome.