Thanksgiving Turkey

*Obviously late, but I had to try it to make sure it was good. It was DELICIOUS and oh so juicy!
1 (10 to 12-pound) turkey

Remove the neck, giblets, and liver from the cavity of the turkey. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. (I did it 24 hours in a big white garbage bag, inside of my ice chest)


Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with Olive Oil at room temperature. Season lightly inside and out with salt and pepper.

Stuff the turkey with:
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme

Loosely tie the drumsticks together with kitchen string (mine was already done with wire). I actually doubled this recipe and cooked my 22lb. turkey for 6 hours. I covered the turkey in foil, and let it cook for nearly 5 hours. At the 5 hour mark, I took the foil off, basted a little with its juices, then it cooked the last hour uncovered.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.