Roasted Turkey/Turkey Brine

2 cup cold water

1 cup kosher salt

1 cup brown sugar

3 oranges, thick sliced

4 cloves garlic, smashed

1.2 cup lemon juice

6 sprigs fresh thyme

1/4 cup crushed peppercorns

12 lb turkey

Combine all above ingredients except turkey in a large Ziploc bag that is large enough to hold the turkey.

Make sure the salt and the sugar are dissolved. Marinate the turkey in the brine for at least 4 hours and up to 24 hours.

1/2 stick of butter, room temperature

1 large onion, peeled and quartered

1 large orange, quartered

1 stalk celery, chopped

1 large carrot, chopped

4 cloves garlic, smashed

3 bay leaves

2-3 sprigs of thyme

2 cup turkey stock for basting

salt and pepper

Remove the turkey from the brine and pat dry.

Preheat over to 325 degrees.

Rub the turkey with butter and season with salt and pepper.

Stuff the cavity of the bird with the rest of the ingredients and place bird breast side down in a large roasting pan, uncovered.

Roast for 1 hour, baste with 1 cup of stock.

Return to over and roast until bird has an internal temp of 170, or about 2 1/2 to 3 hours.

Remember to baste often.

Remove from the over and let rest for 15 minutes before carving.