Ingredients:
Ingredients for Brine:
• 1 gallon water
• 1 cup salt
• 3/4 cup sugar
• 1 large lime, quartered
• 1 lemon, quartered
• 1 orange, quartered
• 1 leek, sliced
• 4 cloves garlic, crushed
• 4 bay leaves
• 3 springs sage
Ingredients for Injection Sauce:
• 1 cup chicken stock
• ¼ cup butter
• ¼ cup honey
• Juice of 1 orange
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon cloves
• 4 sprigs fresh sage
• 1 bay leaf
• 1 tablespoon peppercorns
For the herb/butter rub:
• 1 stick butter, softened or ½ cup olive oil
• 1/3 cup sage, chopped
• 1 1/2 teaspoons salt
• 2 teaspoons fresh ground black pepper
• 3 tablespoons lemon juice
• 2 tablespoons grated lemon zest
For stuffing the cavity:
• Springs of sage
• 1 orange, quartered
• 1 lemon, quartered
• 1 lime, quartered
Method:
1. In a 16-quart or larger stockpot, bring 2 gallons of water to boil. Add salt, sugar and stir until completely dissolved. Turn off heat and add everything else besides the turkey, squeezing fruit to add juice to brine.
2. Remove giblets from turkey, reserve for another use. Add turkey to the cooled brine solution. Refrigerate the turkey for 24-48 hours, then remove from the brine and allow to come to room temperature.
3. Prepare injection sauce by boiling all ingredients together in a sauce. Strain and let cool. Inject turkey 2 times per thigh and 3 per breast. Avoid making too many holes in the turkey to preserve moisture. Allow at least one hour to marinate.
4. Pull skin away from turkey meat and insert the rub between the meat and the skin. Do this all around the bird and use any leftover on the outside of the bird. Season with pepper.
5. Stuff cavity with herbs and citrus.
6. Preheat oven to 425 degrees, truss the turkey, place it on a roasting pan and roast until it starts to brown, about 25 minutes, reduce to 350 degrees and roast for 12 minutes more per pound. When the internal temperature at deepest of the of the leg reaches 170 degrees it is done. (total roasting time will be about 3 hours). Baste frequently with olive oil or butter and pan juices, using the rosemary branches as a brush if desired. If the bird begins to darken too much, cover it loosely with a piece of foil.
7. Allow the turkey to rest for 20 minutes before carving and serving.