Turkey with orange glaze in the oven

Ingredients:

Brine

• 1/4 cup coarse salt
• 0.5 tsp black peppercorns
• 1 bunch of fresh thyme
• 1 bunch of fresh sage
• 1 orange, cut in half

Turkey

• 1 turkey weighing 4.5-5.5 kg.
• 110 g chilled butter, cut into small cubes
• Olive oil to drizzle

Spice mix

• 3 tbsp. l. ground cumin
• 2 tablespoons hot Hungarian paprika
• 1 tbsp chili powder
• Zest of 1 orange

Glaze

• 3 tablespoons of honey
• Juice of 1 orange

For serving

• Orange slices
• Fresh sprigs of sage
• Fresh sprigs of thyme

Preparation:

1. Brine:
   
   Combine salt, peppercorns, thyme, sage, orange, and 1.5 liters of water in a large saucepan and heat over medium-high heat. Bring to a boil, then reduce heat and simmer until the salt dissolves and the water becomes fragrant. Turn off the heat and let the brine cool completely.
2. Turkey:
   
   To brine the turkey, place it in a roasting bag, a large zip-lock plastic bag, or a bowl large enough to accommodate the brine. Pour in the brine and cover. If the bowl doesn't have enough room for all the brine, be sure to at least add the herbs, orange, and peppercorns. Refrigerate overnight.
3. When the turkey is ready to cook, remove it from the brine and pat dry with paper towels.
4. Using kitchen shears or a knife, remove the turkey's spine. Break the breast open and flatten the bird, applying gentle pressure to the skin side. Turn over and pat dry. Using your finger, gently separate the skin from the breast and thighs and press in pieces of butter, spreading it evenly throughout the bird.
5. Spice mix:
   
   In a medium bowl, combine the cumin, paprika, chili pepper, orange zest, a pinch of salt, and a few grinds of black pepper. Transfer 1 tablespoon of the spices to a small bowl and set aside.
6. Drizzle the turkey with olive oil and season with the spices. Gently rub into the skin. Place the turkey cavity-side down on the rack in the roasting pan and let it rest on the counter for about 2 hours to come to room temperature.
7. Glaze:
   
   Add honey and orange juice to the remaining 1 tablespoon of spice mixture and stir. Set aside.
8. Preheat oven to 200°C.
9. Fill the bottom of a roasting pan with 3-5 cm of water. Place the turkey in the oven, reduce the heat to 350°F (175°C), and roast for 30 minutes. Remove the turkey from the oven and brush the skin with the glaze. Return to the oven and continue roasting, brushing with the glaze every 30 minutes, until a thermometer inserted into the thigh registers 160°F (71°C), 1-2 hours.
10. Let the turkey rest at room temperature, covered with foil, until the internal temperature reaches 165°F (74°C), about 30 minutes. Remove the turkey to a platter and garnish with orange slices, sage, and thyme sprigs.