Modern Family Thanksgiving Turkey

Bringing the family (and the country) together one helping at a time. Even your weird uncle will love it.

Combine water, bay leaves, sugar, peppercorns, orange, and plenty of salt and pepper in a large brining bag or large pot.
Place the uncooked turkey in the brine and refrigerate for 16 to 24 hours.
Remove the turkey from the brine and submerge the turkey in a pot or sink filled with fresh, cold water for 15 minutes. This removes excess salt from the outside.
Remove the turkey from the water and pat very dry.

Position a rack in the lower third of the oven (remove the upper racks) and preheat oven to 450°F.
Place rosemary and chopped thyme in a bowl with salt and pepper, and then stir in butter until well incorporated. Use your hands to rub the herb-butter mixture all over the turkey to coat it completely, even the underside.
Roast (lower rack) for 30 minutes, then reduce the temperature to 350°F and rotate the pan 180°. Baste with white wine and turkey juices occasionally. Continue to roast for about 2 ½ hours, rotating the bird 180° once or twice, until the internal temperature of the breast meat registers 165°F on an instant-read thermometer, and the thigh meat registers 165°F to 175°F (taken away from the bone). If the skin looks like it’s getting too dark, you can partially cover the turkey with aluminum foil.
Let the turkey rest for at least 30 minutes before carving.
Strain the pan juices for pouring over the meat.