The Best Turkey Brine Recipe Our Test Kitchen Has Ever Created

Remove neck and giblets from turkey; reserve for another use or discard. Rinse turkey cavity. Place turkey in a 16-quart stockpot.

Use a vegetable peel, remove strips of peel from lemons and oranges. (Only remove the colored part of the peel.) Add citrus peel to pot with turkey. Juice lemons and oranges. (You should have 1/3 cup lemon juice and 1/2 cup orange juice.) In a 8-cup glass measuring cup combine lemon juice, orange juice, apple cider, maple syrup, kosher salt, sage, rosemary sprigs, black peppercorns, bay leaves, and garlic. Stir to dissolve the salt. Pour over turkey. Add water and gently mix. Cover and chill 8 to 12 hours.

Remove turkey from brine, pouring excess brine from cavity; discard brine. Pat turkey dry with paper towels; brush with oil and sprinkle with ground black pepper.

Preheat oven to 325°F. Insert an oven-going meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil. Roast turkey for 2 1/2 hours. Remove foil; cut kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 75 minutes more or until meat thermometer registers 180°F and turkey is no longer pink (the juices should run clear and drumsticks should move easily in their sockets).

Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer to a cutting board and carve. Garnish platter with fresh lemons, oranges, and herbs, if desired.