Recipe(tried): The Ultimate Brine (for turkey or pork tenderloin)

WOW... great menu Gina... Out here in California I've never seen G Washington seasoning... what is it like.. is it a general mix of s&p, garlic, onion, paprika, parsley, sage, thyme? Something like that?
Have you ever BRINED your turkey? It turns out soooo juicey that even Uncle Bob or little Susy who hate turkey because it's so dry will come back for seconds... here's the brine procedure...

ENJOY (ps... I use this same recipe for when I make a pork tenderloin roast)

ULTIMATE BRINE
Brining a turkey results in a moist and juicy, not "watery bird

1 1/2 cups, Kosher salt
1 1/2 cups, brown sugar
10 whole cloves
3 teaspoons black peppercorns
1 1/2 gallons (6 quarts) apple Juice or cider (non-alcoholic)
18 oz hard apple cider beer
The peel from one orange or one tangerine (colored part only - not white pith)
[optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage]

Combine all ingredients in a non-reactive pot, Bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow Brine to cool completely.
Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.* Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).
Cover the pot and refrigerate for 8-10 hours. Remove turkey, rinse, pat dry, and roast as usual.
*Be sure container for turkey in brine is non-reactive: use enamel, glass or crockery or stainless steel - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient

Prepare glaze:
1/2 cup butter, softened
1/4 cup packed brown sugar
2 tsp marjoram
1 tsp lemon peel
6 oz hard apple cider
salt, pepper,
optional fresh herbs (thyme, sage, rosemary)

Combine Butter, sugar, marjoram & lemon peel in a small mixing bowl. Place towel dried turkey breast side up on rack in a shallow roasting pan. Separate the skin from breast meat. Spread half the glaze over the breast meat just under the skin. Melt the remaining glaze & cool slightly, stir in the cider beer. Brush mixture over outside of turkey. Season with salt & pepper. Lace up the turkey, tuck in the wings and neck skin. Insert the type of thermometer that can stay in the oven the whole time during roasting process OR buy yourself a very nice instant read thermometer to use towards the end of your cooking time. Tent loosely with foil. Roast at 325 for 3 3/4 - 4 1/4 hours or at LEAST until the thigh meat reads 180 degrees F. Remove foil during final 30 min of roasting to allow browning process. Besides the temp test, turkey is done with drumsticks move easily and juices run clear. Remove turkey from oven and recover with foil and allow to stand for 15-20 min before carving. This is essential to allow juices to be reabsorbed from outside back into fibers of meat. Garnish with fresh herbs for presentation if desired