the best turkey brine ever!

well folks easter is approaching. next sunday to be exact and since half of my family doesn't eat pork i will be making yet another turkey. but don't you worry because this i assure you will be "the BEST" turkey you ever tasted! that is a big statement but i stand by it 150%!! my mouth is actually watering while i type. there are no words to describe what this brine does to the meat. it is incredibly moist and has the perfect amount of everything! but wait it gets even better when you take the drippings (which will be plenty) and turn it into gravy , well  it's simply the bomb.com!

• 3 cups Apple Juice Or Apple Cider ( i use honey crisp apple cider)

• 2 gallons Cold Water

• 4 Tablespoons Fresh Rosemary Leaves

• 5 cloves Garlic, Minced

• 1-1/2 cup Kosher Salt

• 2 cups Brown Sugar

• 3 Tablespoons Peppercorns

• 5 whole Bay Leaves

•  Peel Of Three Large Oranges

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.
When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.to make the gravy i put a half a stick of butter to about 1/4 cup of flour and whisked in the drippings. let it simmer on low to your desired thickness. if it is still to thin you can always add corn starch.
*** note i do not recommend adding any salt to your gravy as the drippings have plenty. and don't forget to serve it over your mashed potatoes YUM!