The following recipe is from the Washington Post, back in 2002, being as we have a cider sale at this time, go for it, but don't wait until the last minute as the process of brining takes 12-24 hours:
8 cups unsweetened apple cider
2/3 cup kosher salt
2/3 cup sugar
6 quarter size slices unpeeled fresh ginger
2 bay leaves
6 whole cloves
1 tsp. black peppercorns
2 tsp. whole allspice berries, crushed
6 cups ice cold water
1 fresh or thawed turkey (10-25 pounds)
2 oranges, quartered
2 turkey sized plastic oven bags
Combine cider, salt, sugar,ginger, bay leaves, cloves, peppercorns and allspice in 3-4 qt. saucepan over medium high heat. Bring the mixture to a boil, stirring until the salt and sugar have dissolved. Boil for 3 minutes then remove from the heat. Add 4 cups of the cold water and stir. Cool to room temperature.
Have ready a sufficiently large heavy roasting pan. Place 1 plastic bag inside a second bag to create a double thickness. Place the double bags, open side up. in the roasting pan.
Stuff the orange quarters inside the emptied, rinsed turkey.
Fold back the top third of the double bags, making a collar to hold the bags open. Place the turkey inside the bags, stand it upright and pour the cool brine mixture into the bag over the bird. Add the remaining 2 cups of cold water and draw up the opening of the inner bag, squeezing out as much air as possible, then secure it with a twist tie. Repeat with the outer bag.
Position the turkey on its breast in the roasting pan and refrigerate for 12-24 hours, turning the turkey 3 or 4 times while it is brining.
Remove the turkey, discarding brine, bags, oranges etc. Rinse the turkey with cold water and dry with paper towels.
Roast according to your favorite directions.