Place a gallon of warm water in a large pot, bucket, or bin.
Stir in salt and sugar; stir until dissolved.
Stir in chicken broth.
Add garlic, carrot slices, lemon slices, orange peel, peppercorns, thyme, rosemary, and parsley; stir to combine.
Carefully submerge the turkey in the brine. Add more water, if needed, to make sure the brine covers the turkey entirely.
Cover with a plastic bag and top with heavy item, like a brick or a heavy plate, to keep the turkey submerged.
Refrigerate for a minimum of 12 hours, and up to 24 to 48 hours.
If fridge space is limited, use a cooler. Place brine and turkey in a large brining bag. Seal the bag closed and place it inside the cooler. Cover with lots of ice and set in a dark, cool place until ready to use.
When ready to cook, take turkey out of the brine and pat dry with paper towels.
Continue to roast the turkey as usual.