From our good friend, owner and master brewer Clay Robinson @ Sun King Brewery

1 – 64oz Growler of Fresh•Local•Beer
(Sunlight is a great choice. Wee Mac or Osiris will add even more depth of flavor and of course our seasonal beers per your tastes)
4 – Cups Water
1 1/2 – Cups Kosher Salt, Sea Salt or Mineral Salt
1 – Cup Sugar
2 – Large Onions – peeled and chopped
3 – Stalks Celery – chopped
3 – Carrots – peeled and sliced
4 – Cloves Garlic – peeled and smashed
3 – Bay Leaves
2 – Tablespoons Black Peppercorns
2 – Sprigs each: Rosemary, Thyme, Parsley, Sage (adjust to your personal taste)
2 – Gallon Freezer Bags filled with ice
2 – Lemons / Oranges (or both)

– Heat 2 cups water in a saucepan and mix in the sugar and salt until dissolved
– Add the Onions, Celery, Carrots, Garlic, Bay Leaves, Peppercorns and fresh herbs then simmer for 10 minutes
– Pour the mixture into a 5 gallon bucket or cooler that is sized appropriately for the task
– Add beer to the bucket
– Submerge Turkey in liquid (after you have removed the giblets and such)
– Place Freezer Bags of Ice on top of Turkey to help keep it submerged and cold.
– Refrigerate for at least eight hours. Preferably 24 to 48 hours

– Once brined, remove the bird from liquid and pad dry inside and out.
– Stuff the cavity with the onion, carrot, herb and spice mixture. You can event add a couple of quartered lemons and/or oranges to the mix.
– Cook the bird in the manner which you are accustomed to. If not sure about weight / time / temperature please consult the internet.