Thanksgiving Turkey

Ingredients:

• 1 fresh turkey weighing 9 kg.
• 8 liters of water
• 2 cups of apple juice
• 1.5 cups coarse salt
• 2 cups brown sugar
• 5 cloves garlic, crushed
• 5 bay leaves
• 4 tablespoons black peppercorns
• 2 tablespoons dried rosemary
• 3 oranges, peeled, white pulp removed, peel coarsely chopped
• 165 g softened butter
• 3 tablespoons chopped fresh rosemary leaves
• 3 tbsp chopped orange zest

Preparation:

1. Combine water, apple juice, salt, sugar, garlic, bay leaf, peppercorns, dried rosemary, and orange zest in a large saucepan and bring to a boil. Immediately turn off the heat, cover, and let the brine cool to room temperature. Refrigerate until ready to use.
2. To brine a turkey, remove it from its packaging, remove the giblets (set aside; refrigerate), and rinse the turkey thoroughly under cool water. Place the turkey in a plastic brine bag or a very large saucepan.
3. Pour the cooled brine over the turkey, adding cold water if there isn't enough to completely cover it. Seal the bag or cover the pan with a lid and let the turkey marinate in the refrigerator for 16-24 hours before roasting.
4. Before roasting, remove the turkey from the brine and rinse thoroughly under cold water. Then soak in a sink filled with fresh water for 15-20 minutes. Pat dry with paper towels. Discard the brine. Soaking the turkey in clean water will prevent the gravy from becoming too salty.
5. Preheat oven to 135°C.
6. Truss the bird and place it breast-side up on the rack in a large roasting pan. Cover the turkey tightly with heavy-duty foil, making sure it's completely covered (fold the foil under the bottom edges of the roasting pan). Place in the oven and roast for about 10 minutes per pound (a 20-pound turkey will take about 3.5 hours).
7. Remove the turkey from the oven and increase the temperature to 375°F (190°C). Mix the softened butter with rosemary and orange zest and rub it over the turkey skin, covering every inch of the surface. Insert a meat thermometer into the thigh, near the hip joint. Return the turkey, uncovered, to the oven. Continue roasting, basting with butter every 30 minutes, until a thermometer registers 160°F (70°C) and the juices run clear.
8. Remove from the oven and cover with foil until ready to carve and serve. Set aside the juices from the roasting pan for making the gravy.
   
   Note
   
   These ingredients are for a 9 kg turkey. If your turkey is smaller, reduce the quantities.