Read the directions ENTIRELY before beginning!
THAW THE TURKEY:
Refrigerator: A 10 pound turkey should take about 3 days to thaw in the refrigerator.
Fast Thaw: A quicker method is to place the wrapped turkey in a bucket of cold water, for about 10-12 hours, changing the water every few hours.
PREPARE THE TURKEY:
Remove the turkey neck, heart and liver from inside. You can either throw them away or set aside for other uses.
Pat the turkey dry with paper towels, then set aside.
FOR THE BUTTERMILK BRINE:
In a very large bowl, add the buttermilk, salt, poultry seasoning, black pepper, crushed garlic and chopped onion. Stir a few times to combine.
Line a large bowl, bucket or pot (make sure it’s something that can fit in your fridge) with a large roasting bag. You can even use one of those cheap large plastic storage boxes instead of a bag if they’re big enough to hold the turkey and brine.
Place the turkey inside of the brining bag, then pour the buttermilk brine over the turkey. Make sure the turkey is completely submerged in the brine. If not, you may have to turn the bag every few hours to make sure every side of the turkey gets a chance to marinate.
Tie or seal the brining bag tightly, making sure all the air is pushed out. Transfer to the refrigerator overnight or preferably for a maximum of 24 hours.
24 HOURS LATER:
Pour the brine out into the sink. Remove turkey and rinse the brine off completely.
Pat completely dry with paper towels, then set aside to sit for 30 minutes.
PREPARE FOR ROASTING:
Place your oven rack on the bottom. Preheat the oven to 425°F (220°C).
Inside the Cavity: combine the salt, thyme, garlic powder, black pepper and paprika. Sprinkle half of the mixture inside of the turkey and use your hands to spread it around.
Flip the turkey around and sprinkle in the other half of the seasoning mixture. Rub it on the underside.
Stuff the cavity with an apple and orange. Tie the legs together with kitchen twine or unflavoured dental floss.
Place the halved garlic heads, onion and herbs into the roasting pan, then place a roasting rack on top.
Place the turkey upside down on the rack, then twist the wings so they are laying flat on the back (see photo above)
