Cut the lemon into quarters and peel the skin off the orange. We'll only use the orange skin for the brine.
In a large pot, add all the ingredients, including the kosher salt, to two gallons of water and bring to a boil.
Simmer for 10 minutes, then let it cool down to room temperature.
If you have a brine bag, pour the cold water into it and put the turkey in, breast down. If you don't have a brine bag, put the turkey into a large pot, breast down also.
Brine turkey or chicken for 12 hours or overnight.
Notes
I recommend you rinse out the entire turkey after you brine it to get rid of excess salt on the skin.
Pat the turkey with paper towels before roasting.
Be cautious of buying a frozen turkey that has been injected with any solution because it usually contains salt. Brining it might cause the turkey to turn out too salty.
Check the turkey cavity for giblets. Remove from the turkey before brining.
When brining your turkey, it needs to be completely submerged in the brine. You need roughly a cup of kosher salt for each gallon of water used, so adjust accordingly.