"This is a brine and injector recipe that my old friend and co-worker Sabrina gave me. We made it for the first time in 2010 and it was AMAZING. I had to add extra apple juice and water to cover our 22 lb. bird."
In a large saucepan over high heat, bring the apple juice, brown sugar, and salt to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute, remove from the heat, and skim off the foam. Allow the mixture to cool to room temperature.
In a brining bag, plastic bucket or other container large enough to easily hold the turkey, combine the water, oranges, ginger, cloves, bay leaves, and garlic. Add the apple juice mixture and stir.
Remove and discard the fat from the turkey cavity. Reserve the neck and giblets for another use. Rinse the turkey inside and out, drain, and submerge the turkey in the brine. If necessary, top with a heavy weight to make sure it is completely immersed. Refrigerate for 24 hours.
Remove the turkey from the brine and pat with paper towels until very dry.
Melt a stick of butter and add crushed dried herbs (Bells seasoning mix) and draw into injector. Inject into turkey just before cooking by plunging in and squeezing as the injector is moving to disperse the liquid. Put more fresh herbs (same as used in brine) under the skin of the turkey and brush skin with oil or butter.
Put the turkey in large roasting pan. Add chicken stock to bottom of pan and roast at 325 using the following guide: