Dissolve salt and brown sugar in water in a large pot. Add vinegar and spices. Bring to a boil. Allow to cool.
Pour cooled brine over poultry making sure to submerged completely. Refrigerate for 1 hour per pound of poultry.
Rinse all the brine from the chicken or turkey before cooking. Otherwise, there will be a salty flavour.
Season and roast as per your favourite recipe.