Turkey – roasted – with – Orange – And – Rosemary

3 cups chicken broth
1  cup kosher salt
1 cups brown sugar
5 cloves garlic, crushed
5 bay leaves
4 tablespoons black peppercorns
3 tablespoons dried rosemary
3 oranges, peeled, white pith removed, skin roughly chopped
1 (20-pound) fresh turkey
1  stick softened butter
5 tablespoons minced fresh rosemary leaves
3 tablespoons chopped orange zest

1 lemon, zested and juiced

1 whole lemon, halved

5 large onions, peeled and chopped

5 carrots, peeled and chopped

5 stalks celery, chopped

5 sprigs fresh thyme

3 cups of  butter milk

3 tablespoon white vinegar

5 cups of water or more depend on how big is the bird

Combine one gallon of  water, butter milk, salt, sugar,vinegar,  garlic, bay leaves, peppercorns, dried rosemary, and orange peel in a large pot and bring to a boil. Turn off the heat immediately, cover, and allow mixture to come to room temperature.
To brine the turkey, remove the turkey from wrapper and rinse it thoroughly under cool water.
Place the turkey into  a very large pot.
Pour the cooled brine mixture over the top, adding extra cold water if you need more to completely cover the turkey.  Cover the pot and allow the turkey to brine in the refrigerator for 16 to 24 hours before roasting.

Before roasting, remove the turkey from brine and rinse thoroughly under cold water.   Discard  the brine mixture.
Preheat the oven 275 degrees F.

Cover the turkey tightly with heavy-duty foil. Make sure it’s entirely covered (cover over the bottom edges of the pan). Place in the oven and roast for about 10 minutes per pound (a 20 pound turkey will roast for about 3 1/2 hours.)

After one hour  Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with butter and orange peels .Continue roasting the turkey, basting with butter every 30 minutes,

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