Be sure that you have cleared a large area in your refrigerator to fit the stockpot you will be using.

Combine the water, kosher salt, brown sugar, Cajun seasoning, garlic powder, onion powder, black pepper, bay leaves, thyme, lemon, and smashed garlic in a large stockpot. (Be sure that it is large enough to fit the liquid ingredients as well as the turkey once you submerge it in the liquid.)

Heat the mixture over medium, bringing it to a boil. Remove and allow it to cool completely in the stockpot before continuing.

Once the brine has cooled, submerge the turkey in the brine in the same pot. Make sure it is completely covered in the brine.

Put the lid on the pot or cover in plastic wrap or foil and refrigerate for at least 12-24 hours.

Preheat the oven to 325 degrees.

Remove the turkey from the brine and pat it dry with paper towels.

Rub the turkey with olive oil and the seasonings - coating evenly.

Transfer the turkey to a roasting pan. Tuck the wings and tie the legs.

Roast, uncovered, for 3-4 hours (depending on weight) or until the internal temperature reads 165 degrees in the thickest part of the thigh. Baste occasionally - OR you can cover the turkey tightly with foil for the first 3-3.5 hours to keep it moist. Then remove the foil for the last 30 minutes of cooking.

Let the turkey rest for 20-30 minutes before carving.