The Best Holiday Turkey -

In a large pot, combine the kosher salt, brown sugar, vinegar, orange juice and peels, lemon juice and peel, peppercorns, sage, bay leaves, thyme, and rosemary.

Fill the pot three-quarters of the way with water and bring it to a boil. Stir until the salt and sugar dissolve.

Allow the brine to cool completely before adding the turkey.

Submerge the turkey in the cooled brine, cover the pot, and refrigerate overnight.

In a bowl, mix the softened butter with minced garlic, chopped thyme, sage, rosemary, onion powder, smoked paprika, and seasoning salt.

Stir until the mixture is fully incorporated and set it aside.

Remove the turkey from the brine and rinse it thoroughly under cold water to remove excess brine. Pat dry with paper towels.

Carefully separate the turkey skin from the meat using your hands, being gentle to avoid tearing.

Spread the compound butter under the skin and over the entire surface of the turkey.

Season the turkey generously with smoked paprika, seasoning salt, and Adobo (if desired). Rub the seasonings into the skin.

If desired, inject the turkey with melted garlic butter for extra moisture and flavor.

Stuff the cavity with aromatics (such as herbs, citrus, or onions) or your choice of stuffing.

Tie the legs together with kitchen twine to ensure even cooking.

Preheat your oven to 400°F (200°C).

Place the turkey on a roasting rack in a large roasting pan.

Roast the turkey for about 2.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.

Every 30 minutes, baste the turkey by injecting it with the juices that collect at the bottom of the roasting pan.

Once cooked, let the turkey rest for at least 15–20 minutes before carving. This allows the juices to redistribute and keeps the meat moist.

Carve, serve, and enjoy the most tender, flavorful turkey on the Thanksgiving table!