Remove plastic wrap, gizzard and neck. Rinse well with cold water. Place into brining bag placed, large baking dish or large stock pot. Make sure you have enough space to place whatever you use into the refrigerator.
Bring 16 cups of water to a rapid boil in a large stock pot. Whisk in paprika, chile powder, garlic powder, onion, oregano, thyme, garlic cloves, brown sugar, bay leaves and kosher salt. Also add any additional optional add-ins. Continue to boil for 15-20 minutes. Remove from heat, allow to cool slightly (approximately 10-15 minutes) then add 4 cups of ice.
When brine has reached room temperature carefully pour into brining bag (or whatever you are using to place it into the fridge) with turkey (this is a two person job.) Tightly pull bag up around the turkey, forcing the brine to fully encase the bird. Twist the top around a few times and then tie tightly with twine. Place in refrigerator for 24 hours. *
Remove from brine and rinse with cold water. Pat dry and then prepare your turkey according to desired recipe.
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If the brine will not completely embrace the turkey you can rig it with other items. I used a small cup, shot glass and cheese grater to make sure the brine fully encompassed the turkey.