I'm back.
Forgot the turkey recipe for Vanessa;
Brine:
1 cup salt
1 cup brown sugar
2 oranges quartered
2 lemons quartered
6 sprigs thyme
4 sprigs rosemary
dissolve the salt and sugar in 2 gallons of cold water. Add the oranges, lemons, thyme and rosemary. Soak turkey in this brine 4 -24 hours.
I use one of those large insulated drink containers that are used for picnics. It held my 23 lb bird fine last year with room to put ice on top. You can find them at sporting goods stores. Or you could use a cooler.
Pack with ice to keep it very cold while soaking. If you have a container large enough to submerge the bird in and put in your fridge you could soak it there also.
To roast:
remove from brine and rinse under cold running water. Pat dry. Place breast side DOWN in roasting pan and rub all sides with room temperature butter. Season lightly inside and out with salt and pepper. Stuff the turkey with 1 large onion quartered, 1 large orange cut into 8ths, l stalk cellery cut into 1 in. pieces, 1 large carrot cut into 1 in. pieces, 2 bay leaves, and 2 sprigs thyme. Roast 1 hour uncovered at 325 degrees, remove from the oven, turn breast up and baste with about 1/2 cup turkey stock. Continue roasting until cooked to 165 degrees on meat thermometer in the thigh. (2 1/2 to 3 hours for a 10-12 lb turkey) Remove from oven and tent with foil, let set 20 min before carving.
This is very, very tasty and very moist. YUMMER!!
The only thing is you will have to cook your dressing separately. Cooking the turkey unstuffed cuts down on the cooking time.