Turkey in tea-orange brine

Ingredients:

• 5 oranges
• 2 tbsp. coarse salt
• 1 cup bourbon
• 1 cup of sugar
• 12 bags of plain black tea
• 12 black peppercorns
• 6 whole cloves
• 5 bay leaves
• 1 turkey weighing 6.5 - 7.5 kg, remove giblets
• 1 medium onion, thinly sliced
• 1 head of garlic, cut in half horizontally
• A few sprigs of fresh herbs, such as thyme, parsley, rosemary, or sage
• 110 g unsalted butter

Preparation:

1. The day before baking, use a vegetable peeler to peel the zest from the oranges in wide strips, being careful not to press too hard to avoid the white pith; set the zest aside.
2. Juice the oranges and strain into a medium saucepan. Add the zest strips, salt, bourbon, sugar, tea bags, black peppercorns, cloves, 4 bay leaves, and 4 liters of water. Bring to a boil, then turn off the heat and let the brine steep for 30 minutes.
3. Pour the brine into a plastic container or saucepan large enough to hold the turkey, add 20 cups (5 L) of ice water, and stir. Submerge the turkey in the brine, adding more ice water if necessary. Cover with a plate to keep the turkey submerged in the brine.
4. Refrigerate for at least 8 hours and up to 12 hours.
5. The next day, drain the brine, rinse the turkey, and pat dry with paper towels. Place it on a large cutting board lined with paper towels and let it rest for about 1 hour to bring the bird to room temperature.
6. Place a rack in the middle of the oven and preheat the oven to 160°C.
7. Place the onion, garlic, herbs, and remaining bay leaf into the turkey cavity. Melt the butter in a medium saucepan and brush half of it over the entire surface of the bird. Season the skin with black pepper. Tie the legs together with kitchen string.
8. Tuck the wings under and place the turkey breast-side up on the roasting rack. Cover with foil and roast for 2 hours.
9. After 2 hours, remove the foil from the turkey, increase the oven temperature to 425°F (220°C) and continue roasting until a thermometer inserted into the thigh registers 165°F (74°C), about 1 hour longer.
10. Transfer the bird to a cutting board and let rest for 30 minutes. Before serving, remove the vegetables and herbs from the cavity and discard.