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1
Bring the water to boil in a large pot and add the tea bags.
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2
Turn off the heat and let steep 10 minutes.
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3
Add the salt, honey and sugar, stirring until dissolved.
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4
Add onion, lemon, orange and pepper slices, peppercorns, bay leaves and garlic and let cool completely and then refrigerate until very cold.
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5
Place the turkey in the brining bag, pour the brine over it, seal it off well. You can either place in a large pot and refrigerate or use a small cooler and pack with ice.
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6
Brine for at least 18 hours, up to 36. Massage the turkey through the bag ~8 - 10 hours.
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7
Remove from the brine, rinse well, and pat dry. (optional: remove the aromatics from the brine, rinse and lightly place in cavity -- do not stuff!)
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8
Preheat oven to 450.
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9
Tie the legs together, drizzle with olive oil, and sprinkle with black pepper.
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10
Roast 20- 30 minutes at high heat* and then reduce the temp to 325 - 350F, roasting for ~2 - 3 hours, until a thermometer inserted into the thigh reads 160F. (About 20 minutes per pound at 350F, extend the time for a lower temp). Let rest for 15 minutes before carving.
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11
*Keep an eye on your turkey during the initial high heat phase -- the sugar in the brine means that the turkey will brown quickly.
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12
Deglaze pan with a splash of dry vermouth, add stock. Thicken as needed for gravy.
