Yes, we've brined our turkey every year for the past few years. Use a container large enough to completely enclose the turkey. Fill with water (enough to cover the turkey, but not so much, of course, that it'll overflow when you put the turkey in). Add at least a cup of kosher salt and an equivalent amount of sugar. We've also added maple syrup on occasion, which has been good. Mix to dissolve. Add your turkey and brine for at least 24 hours. If there's not room for the enormous vat of turkey + brine in your fridge, then put it in a cooler and add ice. You might want to rinse the turkey before cooking it, depending on how much salt you used.