NOTE: For tips on how much time to allow to thaw, go to this webpage from Butterball.com.
Prepare the brine. Figure at least 2 gallons of cider for a 12-pound turkey, and add another gallon for each additional 4-6 pounds. For each gallon of cider, dissolve 2 cups of *kosher salt*, making sure the salt is completely dissolved before pouring over the thawed turkey.
Cover thawed turkey in large stock pot with apple cider. Brine for 12 hours in a refrigerator or well-insulated cooler.
Pour off brine and rinse very well with cool or cold water. Pat dry with paper towels. Set in fridge overnight uncovered to air dry.
Bake as directed.
Be sure you have a roasting pan or a disposable pan available!
Be prepared to move items from the fridge to the super-cooler in order to put turkey, stuffing, etc. in fridge. Make ice!
Cooking the turkey while other dishes are also cooking or staying warm (potatoes, stuffing, etc) will slow the cooking time quite a bit.