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In a large pot, combine 2 quarts (8 cups) of water, salt, brown sugar, Worcestershire sauce, black pepper, onion quarters, garlic, thyme, and bay leaves.
Bring to a simmer over medium-high heat and cook for 5 to 10 minutes or until the salt and sugar have dissolved completely.
Allow the brine to cool to room temperature.
Place the turkey in a lined 5-gallon bucket or brine bag.
Pour the room-temperature brine over the turkey, then add the remaining 6 quarts (24 cups) of cold water to the bucket or brine bag. If using a brine bag, be careful to hold the sides of your bag so they don’t flop down as you pour — another set of hands from a friend is very helpful.
Remove as much air as possible from the liner or bag and secure it shut. Place the bucket or brine bag in the refrigerator or ice-filled cooler.
Brine the turkey for two days. To ensure that all areas of the turkey are brined, flip it halfway through the two-day brine — allowing any areas not entirely submerged to soak in the brine.
Remove the turkey from the brine and place it onto a roasting rack set inside a rimmed baking sheet or roasting pan. Do not rinse the turkey.
Refrigerate overnight before roasting the next day. We roast turkey in an oven preheated to 325°F (162° C) and highly recommend roasting the turkey with our turkey butter.