Just found this of t'internet!

Ingredients
For the turkey:
· 10 pints 11 fluid ounces (6 liters) water
· 4 1/4-ounces (125 grams) table salt
· 3 tablespoons black peppercorns
· 1 cinnamon stick
· 1 tablespoon caraway seeds
· 4 cloves
· 2 tablespoons allspice berries
· 4 star anise
· 2 tablespoons white mustard seeds
· 7 ounces (200 grams) caster sugar
· 2 onions, quartered
· 1 (3-inch) piece ginger, cut into 6 slices
· 4 tablespoons maple syrup
· 4 tablespoons clear honey
· Handful fresh parsley leaves, optional (only if you've got some parsley hanging around)
· 1 orange, quartered
· 1 (9 to 11 1/4-pound) (4 to 5-kg) turkey
For the basting glaze:
· 2 3/4 ounces (75 grams) butter
· 3 tablespoons maple syrup
For the turkey:
Directions
Place the water into your largest cooking pot or bucket/plastic bin and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck in the pieces.)
Untie and remove any string or trussing attached to the turkey, shake it free and add it to the liquid. Add more water if the turkey is not completely submerged. Keep the mixture in a cold place, even outside overnight or for up 1 or 2 days before you cook it, remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys - indeed this is the case for all meat - should be at room temperature before being put in the preheated oven. If you're at all concerned - the cold water in the brine will really chill this bird - then just cook the turkey for longer than its actual weight requires.
For the basting glaze:
Place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined.
Brush the turkey with the glaze before roasting, and baste periodically throughout the roasting time.