1/2 cup sugar
1/4 cup salt
10 black peppercorns, whole
1 medium orange, peeled and juiced
1 gallon cold water
12-pound whole turkey, fresh or thawed
Combine all ingredients, except
turkey, in large pot and simmer over low heat for
1-1/2 hours. Chill brine in ice bath until cold.
Place whole turkey into foodservice-safe grade container.
Pour chilled brine over top to submerge. Close bag
and cover. Marinate for 24 hours in the refrigerator.
Remove turkey from brine, drain excess liquid.
2 bay leaves
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 medium carrots, peeled, cut into 2-inch pieces
2 medium white onions, peeled, cut into 2-inch pieces
2 celery ribs, peeled, cut into 2-inch pieces
Place herbs and vegetables in body cavity and secure.
1 lb. unsalted butter, softened
2 medium oranges, juiced
1-1/2 tsp. salt
1/4 tsp. pepper
1/2 cup maple syrup
1 Tbsp. fresh rosemary, chopped
1/2 Tbsp. fresh thyme, chopped
2 cloves garlic, finely chopped