Updated Nov 24, 2014Chatelaine
- In a large saucepan over high heat, combine 2 cups (500 mL) water, maple syrup, salt and sugar. Coarsely chop half of rosemary and add. Bring to a boil, whisking often, until salt is completely dissolved. Remove from heat and stir in remaining 6 cups (1.5 L) cold water. Refrigerate, uncovered, until cold. Place turkey in a container large enough to hold it and 8 cups (2 L) liquid. Pour maple mixture overtop. Cover and refrigerate at least 12 hours or overnight.
- When ready to roast, preheat oven to 350F (180C). Line a baking sheet with foil and spray or lightly brush with vegetable oil. Slice oranges into thin circles. Spread over centre of baking sheet, overlapping to form a rectangle about 9×6 inches (22.5×15 cm). Top with remaining whole sprigs of rosemary. Remove turkey from container and drain off liquid. Rinse under cold running water. Pat dry with paper towels and place on top of oranges and rosemary. Brush or rub turkey with oil.
- Roast, uncovered, in centre of 350F (180C) oven until skin is golden and an instant-read thermometer inserted in centre of breast reads 160F (71C), from 1 to 1-1/2 hours. Remove from oven and let stand 10 minutes before slicing. Serve with orange slices and cranberry sauce.
Soaking turkey in salted water before roasting guarantees succulent flavourful meat. While lean breast meat tends to dry out during roasting, our brined version remains juicy.