Place 2 cups of the water and the salt in a pot and bring to boil, stirring to dissolve the salt, about 2-3 minutes. Cool to room temperature, and then pour into a large, tall stock pot or sterilized, food grade pail just wide enough to hold the turkey. Stir in remaining ingredients, except turkey. Set in the turkey, ensuring it is completely submerged in the brine. Refrigerate turkey in brine 12-18 hours, turning occasionally. Preheat the oven to 325 degrees F. Drain turkey well; discard brine. Pat turkey dry inside and out. Tuck wings under turkey; tie the legs together. Place the turkey in a roasting pan. Roast turkey, basting with pan juices occasionally, 3 hours, or until a thermometer inserted into thickest part of thigh registers 185 degrees F. Rest the turkey 15 minutes before carving. Make gravy with the pan juices, if desired.