Maple Turkey Brine

1 12-18 pound turkey, defrosted

1 pound kosher salt

2 quarts water

2 quarts chicken stock

2 bunches of fresh thyme

3 tablespoons allspice berries

2 tablespoons whole cloves

2 tablespoons peppercorns

2 quarts apple cider 

1 pound maple syrup

1 5-pound bag of Ice 

For brine: 

1. Line a very large pot or 5 gallon bucket with two heavy duty plastic bags or brining bags, one inside the other. Rinse turkey inside and out. Place turkey (innards removed) in plastic-lined pot or bucket. 
2. In a large pot over medium heat combine salt, water, chicken stock, thyme, allspice, cloves, and peppercorns. Stir until salt dissolves. 
3. Turn heat off and add maple syrup and cider to mixture. Once thoroughly mixed and slightly cooled off add ice.
4. Pour cold brine over turkey in plastic bags, brine must be cold. Gather tops of bags together, eliminating air space above brine; seal bags. Refrigerate turkey in brine 12 to 18 hours (1 hour per pound). Turn the bird once halfway through brining. 
5. Remove turkey from brine and rinse with cold water. Discard brine. Pat turkey dry inside and out with paper towels. Roast as desired.