Brined, Roasted Thanksgiving Turkey

*Thanksgiving Collection*
ACTIVE: 35 min *TOTAL: 22 hr  (includes brining) *SERVES: 12-16

FOR BRINE
     3 cups apple juice or cider
     2 gallons water
    1-1/2 cups kosher salt
     2 cups packed brown sugar
     +Leaves of 4 fresh rosemary
      sprigs
     5 cloves garlic, minced
     3 TB tricolor peppercorns
     5 bay leaves
     + Zest of 3 oranges, removed
      in strips with a Peeler
FOR TURKEY
      1 (18-to-20 lb) turkey (save
       the neck and giblets
       for gravy)
      1/2 cup (1 stick) butter,
       softened
      + Zest of 1 orange, removed
       in strips with a peeler and
       thinly sliced
       + Leaves of 2 fresh rosemary
        sprigs, minced
        + Kosher salt and freshly
         pepper

1. Combine all brine ingredients in a very large pot. Bring to a boil, then turn off heat and allow to cool completely. Put turkey in another very large pot or brining bag and poured cooled brine solution right over turkey. If turkey needs more liquid to be submerged, add up to 6 cups cold water. Seal bag or cover pot tightly and refrigerate 16 to 18 hours. If turkey is not fully submerged.

2. Put turkey in sink and discard brine. Rinse turkey with cold water inside and out, then fill sink with clean, cold water and soak 15 minutes to remove excess salt. Pat turkey dry.

3. Preheat oven to 275 degrees and position a rack on lowest level.

4. Put turkey, breast side up, in a roasting pan, tucking wings under body. Cross legs and tie with kitchen string. Cover turkey with heavy-duty aluminum foil, making sure foil is tucked under pan. Roast turkey 10 minutes per pound.

5. Meanwhile, make rosemary-citrus butter. Combine butter, orange zest, and rosemary in a bowl. Season with salt and pepper.

6. Remove foil and smear rosemary-citrus butter all over skin of turkey. Insert a meat thermometer into turkey thigh, increase oven temperature to 350 degrees, and put turkey back in oven, uncovered. Baste with juices and butter from bottom of pan every 30 minutes, and roast until thigh temperature registers 165 degrees.

7. Remove from oven, cover with foil, and let rest 15 to 20 before serving.

NOTE: Place fruit around platter if desired.

(Source: dash magazine & google+ photo)