• 5 gallons water
  • 10 cups salt (eyeball it)
  • 10 cups sugar (eyeball it)

Stir to dissolve the salt and sugar then submerge the turkey in the solution; the solution should taste like sweet seawater. Fill the cooler with frozen, nontoxic gel packs or ice packs made from bottles and zipper lock bags of ice. Soak the turkey up to 24 hours or overnight.