I highly recommend brining your turkey for at least 24 hours on each side, with the breast side down being the priority. I will let mine brine for 12 hours breast-side down.  If the entire bird is not immersed in the brine, I will flip it over and allow it to brine 8 hours with the thigh side immersed in the liquid. Use an equal amount of cups of water to pounds of turkey.

I bought a small turkey this year, 10.37 lbs. so I added 10 ⅓ cups of water to a brining bag along with all the seasonings, citrus fruit, garlic and onion. I placed some of the seasonings in the cavity. TASTE THE BRINE BEFORE PLACING THE TURKEY IN THE BAG – IT SHOULD TASTE SALTY BUT NOT EXCESSIVELY SO. ALSO BE SURE TO REMOVE THE NECK, LIVER AND GIBLETS FROM THE INSIDE OF THE TURKEY AND REFRIGERATE OR FREEZE THEM SEPARATELY IN A ZIPLOC. I use the giblets, liver and neck to make a stock for cornbread dressing. Seal the bag and refrigerate for 24 or more hours.