You will need a roasting pan with a rack, a 5 gallon bucket or VERY large bowl, unscented trash liners and a food syringe.
BRINE:
1 cup Kosher salt
1/2 cup brown sugar
1 gallon vegetable stock or apple juice
1 TBSP black peppercorns
1/2 TBSP allspice berries
1 TBSP chopped candied ginger
1 gallon ice water
Combine all brine ingredients, except the ice water, in a stockpot and bring to a boil. Stir to dissolve solids, then remove from heat and cool to room temperature.
When the brine has cooled, add it to the ice water.
Now you can do this whatever way works best for you, but the turkey needs to be completely submerged in the brine and refrigerated for 12-24 hours. I suggest lining a very large bowl or 5 gallon bucket with an UNSCENTED trash liner and removing a shelf or 2 from your fridge. I use the bowl method and reinforce the sides with cut pieces of cardboard so the turkey stays covered. I also double the trash liners. You could also put the bagged turkey into a large ice chest full of ice.
In the morning, rinse the turkey and pat dry inside and out and place him in a roasting pan on a wire rack.
RUB:
4 TBSP canola or olive oil
5 TBSP paprika
2 TBSP black pepper
Mix together and rub all over the turkey, inside and out, on top and underneath.
JALAPENO-BUTTER INJECTION:
6 fresh jalapeno peppers, seeds and membranes removed - finely chopped
1/2 cup butter
*1 TBSP minced garlic (optional)
3 oz chicken broth - warmed
1 tsp finely ground black pepper
1/2 tsp poultry seasoning
Combine the jalapeno, butter and garlic in a small skillet and melt the butter. Stirring frequently, simmer for 5-7 minutes after the butter has melted. Strain the butter through a colander into a small container. Add the chicken broth, pepper and poultry seasoning and stir well. Using your food syringe, inject the turkey all over. If the juice gets too thick, just microwave for a few seconds.
Time to preheat the oven to 475-500.
AROMATICS:
1 orange - quartered
1 apple - quartered
1/2 onion - sliced
1 cup water
1 cinnamon stick
Combine all ingredients in a bowl and microwave for 5 minutes. Add steeped aromatics (but not the water) to the cavity of the bird with the following:
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh sage
3 sprigs fresh marjoram
Place brined-rubbed-injected-aromatic stuffed bird on the lowest rack in the oven for 30 minutes.
After 30 minutes, remove turkey and cover with a double layer of foil. Return turkey to oven and reduce temp to 350. A 14-16 lb bird should take around 2 to 2 1/2 hours. Use a probe thermometer to make sure turkey is cooked through properly.
Once done, let turkey rest, loosely covered, for 30 minutes before carving.
At this point you can either serve the turkey as is (which is AMAZING) or move onto the last step.
Carve your turkey until you can't carve any more! Time to get out your crock pot. Place carved turkey meat into your crock pot, then pour all of the drippings from the roasting pan over the top. Add enough water and/or extra broth or apple juice to barely cover the turkey. Set crock pot on Warm or Low and leave until serving time! You'll never want a plain old roasted turkey ever again!
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