A family recipe passed down from one generation, basically made up by a dad that watches a lot of cooking shows.
1bottle Raspberry vinaigrette
1bottle Italian dressing
Clean the turkey according to instructions. In a 16 quart stock pot (basically the biggest one you can find), dissolve the salt into the warm water. Add vinaigrette, dressing, lemons, and pepperberries. Allow to cool to room temperature (do not place turkey into warm water). Place turkey into stock pot and allow to sit for 16-24 hours, depending on weight of the turkey (the larger the bird, the longer the brine...usually one hour per pound is a good method).
Remove the turkey from the stock pot and rinse. Dry they turkey completely. You can leave it in a refrigerator for a few hours to completely dry off or just pat it down really, really well.
Prepare to roast, smoke, or DEEP FRY. Yes, we deep fry our turkey because this is America and we can do that.