Add the apple cider, broth, thyme, garlic, lemons and orange and stir to combine.
Place the turkey in whatever container you will use for brining (stockpot, 5-gallon bucket, or bag) and add brine.
Cover or seal tightly and leave at least 24 hours but no more than 48 before your planned cook time. TIP: Place breast side down and make sure brine is touching all sides, if possible.
Before cooking, rinse well and pat dry. I recommend rubbing skin with butter and adding spices before roasting.
TIP: Roast breast side down and stuff with 1 apple, 1 lemon, 1 orange and 1 onion (all quartered). I roast uncovered at 450 for 45 minutes and then cover and reduce to 325 until done.