Add 1 gallon of the water to a large pot. Stir in the salt and brown sugar. Warm over medium heat just until the salt and sugar dissolve. Do not let it boil.
Remove from heat. Add the remaining cold water along with the oranges, bay leaves, sage, rosemary, and any optional aromatics.
Let the brine cool completely. Add ice if you need to bring it down quickly.
Place your turkey into a large food safe bucket, brining bag, or stock pot. Pour the cooled brine over the turkey. If needed, weigh the turkey down with a plate to keep it fully submerged.
Refrigerate 12 to 24 hours before roasting.
