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Turkey Brine

Adapted from Grill 23 chef Jay Murray

10 qt. water
2 1/2 c. kosher salt
2 c. maple syrup
20 cloves garlic
3 oranges, halved
5 bay leaves
1/4 c. mixed peppercorns
1/4 c. coriander seeds
2 tbsp. smoked paprika
6 sprigs fresh rosemary

1. In large pot over high heat, combine water, salt, maple syrup, and garlic. Squeeze orange halves to extract juice; add juice and fruit to brine. Add spices and herbs.
2. Boil mixture five minutes. Remove from heat, let cool to room temperature, then chill at least two hours before adding turkey.
3. Brine meat in refrigerator for at least eight hours and up to 12.
4. Drain, dry completely, then roast according to recipe of choice.