1Make a brine. In a decent-sized pot or bag, add sliced oranges, quartered onions, a bunch of garlic cloves, sage, rosemary, thyme, oregano, 3-4 bay leaves, a handful of black peppercorns, 1/4 cup of brown sugar, 1/4 cup of honey, and 1 cup of kosher salt.
2Add eight cups of water to the pot, mix it up, and bring it to a boil for two minutes.
3Cool the brine by adding twelve cups of ice water.
4Remove the turkey neck and giblets from the turkey.
5Place the turkey in the pot of brine and refrigerate for at least twelve hours (fifteen hours recommended).
6Remove the turkey from the brine and place it on a sheet tray with a wire rack to dry.
7Make the garlic herb butter: Blend two sticks of softened butter, 1/4 cup of olive oil, zest and juice of one lemon, chives, rosemary, thyme, oregano, and a handful of garlic.
8In a bowl, melt one stick of butter. Add salt and pepper, onion powder, garlic powder, ground thyme, and paprika. Mix well.
9Inject the garlic herb butter into the turkey breast and legs.
10Place carrots, onions, and celery in a roasting pan.
11Place the turkey on top of the vegetables in the roasting pan and separate the skin from the meat.
12Add the garlic herb butter under the turkey skin.
13Stuff the turkey cavity with herbs (parsley recommended). Add garlic, onion, and one lemon.
14Tie the legs together.
15Add enough chicken stock to the bottom of the pan to cover the bottom.
16Roast the turkey at 330 degrees for about three hours (approximately 50 minutes per pound).
17Baste the turkey and inject it with pan juices every 30 minutes.
18Cover the turkey with foil for the last 20 minutes of cooking.
19Check the turkey's internal temperature with a meat thermometer. Remove the turkey from the oven when it reaches 160 degrees in the breast (it will carry over to 165).
20Slice and serve.
Ingredients
2 oranges
2 onions
1 bunch garlic cloves
1 good amount sage
1 good amount rosemary
1 good amount thyme
1 good amount oregano
3 bay leaves
1 handful black peppercorns
0.25 cup brown sugar
0.25 cup honey
1 cup kosher salt
8 cups water
1 turkey
2 sticks butter
0.25 cup olive oil
1 lemon
1 good bunch chives
1 handful garlic
1 pinch salt
1 pinch pepper
1 pinch onion powder
1 pinch garlic powder
1 pinch ground thyme
1 pinch paprika
1 chicken stock
1 bunch parsley
Equipment
potknifeblendermeat injectorsheet tray with wire rackroasting panmeat thermometer