Citrus-Scented Brined Turkey

• 11 garlic cloves, peeled
• 6 cups unsweetened apple juice
• 1 cup kosher salt
• 3/4 cup packed brown sugar
• 1/3 cup soy sauce
• 3 tablespoons minced fresh gingerroot
• 4 bay leaves
• 6 cups cold water
• 1 turkey (12 to 14 pounds)
• 1 medium lemon, cut into wedges
• 1 medium orange, cut into wedges
• 1 medium onion, cut into wedges
• 4 sprigs fresh thyme
• 1 tablespoon canola oil

1. Mince five garlic cloves; halve the remaining garlic cloves and set aside. In a large saucepan, combine the apple juice, salt, brown sugar, soy sauce, ginger, bay leaves and minced garlic. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat. Add cold water to cool the brine to room temperature.
2. Remove giblets from turkey and discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning several times.
3. Drain and discard brine. Rinse turkey under cold water; pat dry. Place the lemon, orange, onion, thyme and reserved garlic in both cavities. Rub oil over skin. Skewer turkey openings; tie drumsticks together.
4. Place turkey breast side up on a rack in a roasting pan. Bake, uncovered, at 325u0b0 for 4 to 4-1/2 hours or until a thermometer reads 160u0b0 (cover loosely with foil if turkey browns too quickly). Let stand for 15 minutes before removing contents from cavities and carving the turkey.

garlic, apple juice, kosher salt, brown sugar, soy sauce, fresh gingerroot, bay leaves, cold water, turkey, lemon, orange, onion, thyme, canola oil

Taken from www.tasteofhome.com/recipes/citrus-scented-brined-turkey/ (may not work)