Ingredients:

  • 1 gallon cold filtered water
  • 3/4 cup Kosher salt
  • 1/2 cup raw honey or maple syrup
  • 1 head garlic, halved crosswise
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 tbsp whole black peppercorns
  • 2 large oranges, sliced into rounds
  • 13 lb whole turkey, fresh or fully thawed
  • 1/2 cup unsalted butter, softened
  • 1 tsp cracked black pepper
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped

Instructions:

  1. Prepare the aromatic brine: In a large stockpot, combine 1 liter of the water with the salt, honey, garlic, rosemary, thyme, and peppercorns. Simmer over medium heat, stirring until salt is dissolved.
  2. Chill the brine liquid: Remove from heat and stir in the remaining cold water and orange slices. Ensure the liquid is chilled below 40°F (4°C) before proceeding.
  3. Submerge the turkey: Remove giblets and neck. Place the turkey breast-side down in a heavy-duty brining bag or food-safe bucket. Pour the chilled brine over the bird.
  4. Brine and air-dry: Refrigerate and soak for 12–24 hours. Remove from brine, pat dry, and let sit uncovered in the fridge for 2 hours to air-dry the skin.
  5. Prepare for roasting: Preheat oven to 165°C (325°F). Rub the turkey skin with softened butter and cracked black pepper. Place the onion, carrots, and celery in the bottom of a roasting pan with a V-rack.
  6. Roast the turkey: Place the turkey on the rack. Roast until a digital thermometer reads 74°C (165°F) in the thickest part of the thigh, approximately 2 hours 45 mins to 3 hours 30 mins.
  7. Rest the meat: Transfer the turkey to a carving board and let it sit for at least 30 to 45 minutes. This allows the juices to redistribute throughout the meat.