Heat water and add salt, sugar and pepper corns. Stir until salt and sugar are dissolved.
Remove from heat, add 5 lbs of ice.
Ensure that the brine is completely cool and place the brine and the turkey into a vessel that will fit both, a cooler works well or a large bag. If you plan to leave the turkey brining in the cooler, ensure that there is enough ice to keep the turkey cold over night.
Brine for 12-24 hours.
Rinse the turkey when done to remove excess salt before cooking.