I'll do my best.(I'm not to swift with the keyboard) There are many recipes on the net and you should check out a few. Alton Brown has a good one but he does get complicated at times. Ours comes from Chez Panisse in Bezerkly Ca.
}2 gallons water
}1 1/2 cups Kosher salt
}1 cup brown sugar
}2 or 3 bay leaves
}fresh thyme or 4 table spoons dried
}lots of garlic peeled
}2 table spoons allspice
}4 juniper berries crushed (?)
You may want to heat this in a smaller amount of water and add to the bucket water later after it cools. Buy a new 5 gallon bucket and wash it out. You may line this with a sturdy plastic bag if you like. We use ice water to start with and brine over nite for 8 to 12 hours. Keep it cool or in the 'fridge. Rinse off and prepare as normal. Warning...may make gravy too salty.
We do a 14 to 17 pound bird. Check to make sure a larger bird fits the bucket.