Ingredients
| 2 | garlic bulbs |
| ½ | cup oil, divided |
| 3 | sprigs rosemary |
| 2 | lemons, zested and juiced |
| 2 | oranges, zested and juiced |
| 2 | tablespoons kosher salt |
| 2 | tablespoons sugar |
| 1 | tablespoon coarse ground pepper |
| 1 | (12 to 14 pound) JENNIE-O® Fresh All Natural*Young Turkey *Minimally processed. No artificial ingredients, thawed, giblets and neck removed |
| 1½ | cups chicken broth |
Directions
Heat oven to 350°F. Cut ½-inch from top of each garlic bulb to expose cloves. Place cut side down on a 12-inch square of aluminum foil. Drizzle each bulb with 2 teaspoons oil. Wrap securely in foil. Place in shallow baking pan. Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork. Cool slightly. To use, gently squeeze soft garlic cloves out of bulbs.
In small saucepan over medium heat, warm remaining oil. Add rosemary sprigs to hot oil. Cook 45 to 60 seconds, or until rosemary stops sizzling and leaves turn light brown on tips. Cool. Remove rosemary from oil. Remove leaves from sprigs and chop.
In bowl, combine roasted garlic, rosemary, zest and juice of lemons and oranges, salt, sugar and pepper.
Wearing gloves, season cavity of turkey with some of the brine mixture. Rub the outside of the turkey with the remaining brine mixture.
Place turkey in extra-large zip top bag and expel any air before sealing. Allow to brine refrigerated 8 to 24 hours.
Roast bird at 325°F, basting frequently with chicken broth 4 ½ to 4 ¾ hours or until turkey is fully cooked, 180° as measured by meat thermometer inserted into the thickest part of the thigh. Always confirm doneness with a meat thermometer. Juices should run clear. Allow bird to stand 20 minutes before carving.