In a large stockpot, heat the water, salt and brown sugar over high heat until the salt and sugar dissolve.
Add the orange wedges, bay leaves and peppercorns to the stockpot and bring to a boil. Then turn off the heat and allow the mixture to come to room temperature.
Put the turkey in a large zip lock bag with the brine adding additional water if needed to submerge the turkey. Refrigerate the brining turkey for 12 to 24 hours before cooking.
Thoroughly drain the turkey and pat it dry before cooking.