We have a large storage container that just about fits in our fridge. I added the brine mix to it, plus a bunch of other ingredients: 2 oranges, quartered and squeezed; two onions, quartered; 4 bay leaves, torn.
I washed the turkey inside and out and popped it in the container. Then topped it up with water to cover. And put in the fridge. (The container has a lid so it’s really handy.) It needs at least 10 hours to brine, but I usually try to do it for a day.
I was unconvinced as to whether this was worth all the hassle the first time I did it. But this time I left the bird in much longer, and heated the spices through the brine mix to release the flavours. So I had high hopes for the roasted bird.