Peel the rosemary off of the steam and dice a few of them to get the oils from the leaves.

Place the defrosted turkey into a large poultry bag or cooler (like I did).

Pour all the ingredients (pickles juice, water, and seasonings) on top of the turkey that sites in the cooler.  Make sure the liquid is covering most of the turkey.  Add more water if you don't have enough pickle juice to cover it.

Add a bag of ice over the turkey to allow it to stay cool for the next 12+ hours. Or put your poultry bag in the refrigerator if you have room.  Ideally, you want to marinate this turkey more than 12 hours but no more than 24 hours ahead of time.

For each pound of meat, you should refrigerate it for one hour. For example, if you have a 12 lb turkey, you need to refrigerate this for 12 hours. Add ice to the cooler as needed.  I usually only need one bag of ice to keep it cool before I cook this turkey.

Remove the turkey from the brine marinade.  Discard the brine marinade.

Place the turkey into the Reynolds turkey steam bag and place about 2 more cups of water in the bag so it can create a steam when it's cooking.  I like to cook the turkey with the breast down in the juices too.  It always comes out perfect!  No need for basting the turkey or monitoring it every hour either.

Here's the best part.  The turkey flavor was amazing!  The pickle juice brine recipe did its job without sugar!  I'm so impressed!!  It didn't have a pickle flavor either.  It took on the flavor of all the seasonings I added!!  So good!  You have got to try this!