Place salt, sugar, and vegetable and fruit scraps in a large stock pan.
Cover with cold, filtered water or chicken/turkey stock.
Bring brine to a boil. Reduce heat to low and simmer for 30 minutes, or until sugar and salt have dissolved in water.
Remove from heat and cool for 30 minutes, before storing in refrigerator to cool the remaining way.
At this point, you can strain off the solids from your brine. I typically leave them in the brine and then discard with brining bag in the morning after removing turkey from the brine.