b'Brining takes time but is worth the flavor1cups, stirring occasionally. Stir in and moisture. The citrus glaze is tangy. remaining 2Tbsp. butter. Removeprep : 1 hours plus 12 to 24 hours briningcup to brush on turkey; reserve timecook : 4 hours plus 20 minutesremaining glaze for serving.standing timeserves : 16 to 20 9. After the initial 3-hour roasting INGREDIENTS period, remove foil. Brush with 3Tbsp.#F resh T hyme F inds1 (16 to 20 lb.) fresh or frozen turkey glaze. Roast for 15to 45minutes moreFresh Thyme Farmers 1 gal. cold water, divided or until internal temperatureMarket has all-natural, 12 oz. coarse kosher salt of thigh reaches 175F. Ifminimally processedcup Fresh Thyme organic cane sugar necessary, cover with foil toturkeys for the 8 cups ice cubes prevent overbrowning. holidaysavailable 3 oranges, each cut into 8 pieces; divided 10. Remove turkey fromfresh or frozen.2 lemons, each cut into 8 pieces; divided oven. Lightly brush with 2 yellow onions, each cut into 8pieces;remaining 2Tbsp. glaze. Cover divided with foil; let stand 20minutes. 3 fresh bay leaves Remove and discard citrus 1 Tbsp. whole blackpeppercorns and onion from cavity before Fresh Thyme olive oil cooking spray carving. Garnish as shown 6 Tbsp. Fresh Thyme salted butter,or as desired. Serve with softened; divided reserved glaze.1 Tbsp. Fresh Thyme extra-virgin olive oil Each serving contains:430calories, 22 g fat, 7 g saturated 1 Tbsp. finely chopped fresh sage fat, 0 g trans fat, 179 mg cholesterol, 2 tsp. finely chopped fresh thyme 221 mg sodium, 10 g carbohydrates, 0g fiber, 2 tsp. orange zest 5g sugar, 50 g protein. 2 cloves garlic, minced Daily values:1 cup orange marmalade 2% vitamin A, 5% vitamin C, 1 cup fresh orange juice 1% calcium, 2 Tbsp. agave nectar 17% iron.Garnishes oranges & INSTRUCTIONS lemons1. Thaw turkey, if frozen. Remove neck and giblets. Rinse turkey body cavity.2. For brine, in a large stockpot combine 4cups water, salt, and sugar. Heat and stir just until salt and sugar are dissolved. Remove from heat. Stir in remaining 20cups water and the ice. For food safety, cool brine to 45F.3. Place turkey in stockpot with brine. Add 2oranges, 1lemon, 1onion, bay leaves, and peppercorns. Refrigerate 12to 24hours, rotating turkey occasionally if not entirely covered by brine.4. Remove turkey from brine 1hourglazed turkey citrus-brined & before roasting. Rinse turkey inside and out with cold water; pat dry.5. Preheat oven to 325F. Spray a roasting rack with cooking spray. Place rack in a shallow roasting pan. For butter rub, combine 4Tbsp. butter, oil, sage, thyme, orange zest, and garlic.6. Place turkey, breast side up, on cutting board. Slide your fingers under the breast skin to loosen the skin from meat. Apply 2Tbsp. butter rub underneath skin.7. Place remaining orange, lemon, and onion pieces in turkey cavity. Skewer neck skin to back. Tie drumsticks together with kitchen string; twist wing tips under back. Place turkey, breast side up, on rack in roasting pan. Apply remaining butter rub to turkey. Loosely cover with foil.8. Roast for 3hours. Meanwhile, in asage,small pan, combine orange marmalade, orange juice, and agave nectar. Bring to athyme,boil; reduce heat. Gently boil, uncovered,pecans & 15to 20minutes or until reduced towhole nutmeg034-036 Dressed For the Occasion_10.15.indd 37 10/15/19 10:24 AM'