Brine for Your Turkey
Rinse the turkey inside and out under cold running water.
Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 24 hours. Turn turkey over once, half way through brining.
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean 5-gallon bucket,large stockpot or heavy-duty plastic cooler)
Then; Add the oranges, lemons, thyme, and rosemary, including neck & giblets to container..
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out.
Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper.
Stuff the turkey with the onion, orange, bay leaves, and thyme.
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