Step 1

In a large stock pot combine 1 qt water, salt, lemons, oranges, rosemary, bay, sage, thyme, peppercorns, and syrup

Step 2

Bring to a boil.

Step 3

Remove from heat and add apple juice.

Step 4

Let cool completely.

Step 5

Place cleaned turkey in a large container (stock pot, brining bag, 10 gallon bucket, or unscented garbage bag)

Step 6

Pour brine over the bird. If bird is not submerged add water until it is. If bird floats, weigh it down with a bowl or plate.

Step 7

Keep bird in brine at 40 degrees F for 8-24 hours, turning the bird once.

Step 8

Once brining time is complete rinse and dry turkey and prep for cooking.

Step 9

In a medium bowl combine all ingredients.

Step 10

Stir until well combined.

Step 11

Preheat over to 450 degrees.

Step 12

Once brining is complete, rinse and dry bird.

Step 13

Place bird in a roasting pan. Season with salt and pepper.

Step 14

Place compound butter under the skin of the bird and rub the entire outside of the bird.

Step 15

Stuff cavity of bird with herbs, lemon, and onion.

Step 16

Reduce oven heat to 325 degrees.  Place bird inside oven and bake until internal temperature reaches 165 degrees.  About 15 minutes per pound.

Step 17

Let bird rest 15 minutes before carving.