12-18 pound Turkey
1 Gallon tap water 1 Quart of Orange juice 2 cups of Kosher salt 3/4 cup Brown sugar 1 cup of Honey 1 cup Soy sauce 1 tablespoon dried Sage Large bunch fresh thyme 3 large rosemary sprigs 1 head of garlic broken into individual cloves, smashed 5 pounds ice cubes 14 - 18-pound turkey, cleaned with innards removed 1 pound unsalted Butter, softened
1 Lemon and 1 Orange, zested (slice in half and add remains of zested fruit into brine mix)
2 TBS Flavor Crank All Purpose Seasoning
1. In a medium pot, bring tap water to a boil over medium heat. Add salt and sugar to pot and stir to blend. Place warm mixture with dissolved sugar and salt into large pale or cooler. 2. Add the honey, soy sauce, sage, rosemary, thyme and garlic to the salt and water mixture. Stir to blend. Add the orange juice. Use a large whisk to blend all of the ingredients. Add the ice. 3. Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours. 4. Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon and orange zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts. 5. Preheat the oven to 350 degrees F. 6. Season outside of turkey and inside the cavity with Flavor Cranks All Purpose Seasoning.
7. Arrange the turkey in a roasting pan fitted with a rack…breast side down. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, about 3 1/2 hours. Turn the turkey over with the breast side facing up about half way through cooking. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.