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Remove the leaves from the rosemary and thyme.
Peel and cut the ginger and mince the garlic.
Cut the lemon into quarters and peel the skin off the orange. We'll only use the orange skin for the brine.
In a large pot, add all the ingredients, including the kosher salt, to two gallons of water and bring to a boil.
Simmer for 10 minutes, then let it cool down to room temperature.
If you have a brine bag, pour the cold water into it and put the turkey in, breast down. If you don't have a brine bag, put the turkey into a large pot, breast down also.
Brine turkey or chicken for 12 hours or overnight.