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Place the salt and sugar in a medium saucepan and add 2 cups of water. Bring to a boil, stirring to dissolve the salt and sugar. Meanwhile crack the peppercorns, coriander and fennel in a mortar and pestle, or, place the seeds in a bag and roll over the bag with a rolling pin. You only want slightly cracked pieces, not powder. Add the pepper, coriander, fennel and the rest of the ingredients (except the turkey!) to the saucepan. Once the salt and sugar are dissolved, turn off the heat and let cool. If the brine is to be used immediately, you can add ice cubes directly to the brine to lower the temperature. Warm brine should NEVER be used to brine your poultry. Otherwise, transfer the brine to a container and refrigerate until ready to use. To brine your turkey, place breast side down in a pot or container large enough to hold the turkey when covered with liquid. Add enough water to cover, stir to combine, and refrigerate, covered, for up to twelve hours. You may want to place a plate on top of the immersed turkey to keep the whole bird submerged. When ready to cook, remove the turkey from the brine, rinse, and pat dry. Season as you normally do for your favorite turkey recipe and you will be amazed at how flavorful and moist your turkey will be!
