1 (15 lb.) turkey

Brine (8 Hour Marinade):

1 gallon purified water
1 orange
2 sticks cinnamon
3 inches ginger
10 bay leaves
20 oz. honey
20 oz. maple syrup
4 cloves
4 oz. peppercorn
1 (1 lb.) box kosher salt (no substitutions)

Prepare the brine in a large stock pot. Combine the water, orange, cinnamon sticks, bay leaves, ginger, honey, maple syrup, cloves, peppercorn, kosher salt and bring to a boil. Cook for about 15 minutes or until it is well blended. Then, turn off the heat and allow it to return to room temperature.

Next, submerge the clean turkey into the brine. Keep this turkey marinated for at least eight hours in the refrigerator.

Roast Turkey:

1/2 cup (1 stick) butter
2 tsp. chopped garlic
2 tsp. chopped thyme
1 cup carrots
1 cup celery
1 cup onions
1 cup white wine
1 whole onion
1 whole Granny Smith apple
1 carrot
1 tbsp. olive oil

Prepare the roasting pan by placing one cup of carrots, one cup of celery, one cup of onions, and one cup of white wine on the bottom.

When you are ready to roast the turkey, quarter the whole onion, granny smith apple, carrot and place inside the cavity. Rub the stick butter, garlic, and thyme on top and below the skin. Drizzle with olive oil.

Place the turkey on the vegetable bed - breast side up. Roast it at 325°F for 2 hours 40 minutes.

Observe the richly spiced, delicious turkey! Carve it. Share it with friends and family. Happy Thanksgiving!

Submitted by: Khloe Le