Kim's brine roasted turkey...
This is my husband's version of the above:
1 gallon hot water
1 cup salt
1 cup brown sugar
2 oranges, quartered
1 tbl chopped jarred ginger
1 tbl whole cloves
1 7lb bag of ice
1 13 lb turkey
Seasoning for turkey:
salt, pepper, ground sage
whole garlic cloves, unpeeled
bouquet garni of fresh herbs
Disslove salt and brown sugar in hot water. Add honey, ginger and cloves, and allow to cool. Line a 54 quart round cooler (or the equivilent) with garbage bags and pour in brine. Squeeze the orange quarters into the liquid, then toss in the oranges.
Add the turkey and drown him in the brine. Add ice, put lid on cooler, and set on porch or other cool place to marinate overnight.
One hour before roasting, remove turkey from marinade. Rinse off, drain and pat dry. Rub turkey well with olive oil, sprinkle with salt, pepper and ground sage, and massage into the entire turkey.
Sprinkle salt and pepper into cavity, then stuff with orange pieces, garlic cloves (don't bother to peel), and a bouquet garni made from sage leaves, sprigs of fresh rosemary, thyme, basil, parsley, celery hearts with leaves...whatever you have on hand.
Heat grill or oven to 375 and put in turkey, uncovered. Reduce heat to 350 after one hour. Cook until internal temperature reaches160-165. Remove from heat, tent with foil, and allow to stand one hour before carving.
*Note: Turkey cooked this way melts in your mouth. Even the white meat is juicey.*