• Mise en place
  
• 1/3 ounce Allspice, 1/3 ounce Bay Leaf, 1/8 ounce Clove, 1/3 ounce Coriander, 1 teaspoon Garlic Powder, 1/3 ounce Mace, 1/8 ounce Marjoram, 3/4 ounce Paprika, 1/4 ounce Rosemary, 1/3 ounce Thyme
  To make the pate spice, put all the pate spice ingredients in a small food processor, spice grinder, and grind them until they are a relatively fine powder. Yes, you can do it by hand with a mortar and pestle or a molcajete - if you want strong arms. Put the finished spice in a jar. Store it in a cool, dark place.
• Remove any wrapping from the turkey. If there is a bag of giblets, remove that, too. You can give that to the cat.
• Crush the peppercorns with a heavy pot to break them up a bit. They do not have to be ground, just crushed a little bit.

To make the brine

• 1 cup Kosher Salt, 1 cup Brown sugar, 1/2 cup Cider Vinegar, 1 tablespoon Herbs de Provence, 1 teaspoon ginger, 1 teaspoon Black pepper, 8 cups Water
  Combine all ingredients EXCEPT ice and the last quart of water in a very large bowl that will hold a gallon of liquid.
• Stir well.
• Transfer to a 4-quart saucepan and bring just to a rolling boil.
• Immediately turn off the heat.
• 1 quart Ice cubes, 1 quart Water
  Return to the original bowl and add ice and remaining water.
• Stir to chill thoroughly.
• Place cleaned turkey in a large clean garbage bag. Carefully add brine to the bag, seal, and put in the refrigerator. After 6 hours, turn the bird over and continue to refrigerate until ready to cook.