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Chef Van Steyn's Orange and Maple Roasted Turkey
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AmountIngredient
2  bay leaves
10  black peppercorns
2 Medium  carrots, peeled, cut into 2-inch pieces
2  celery ribs, peeled, cut into 2-inch pieces
1 Gallon  cold water
2 Sprigs  fresh rosemary
1 Tablespoon  fresh rosemary, chopped
4 Sprigs  fresh thyme
1/2 Tablespoon  fresh thyme, chopped
2 Cloves  garlic, finely chopped
1/2 Cup  maple syrup
1 Medium  orange, peeled and juiced
2 Medium  oranges, juiced
1/4 Teaspoon  pepper
1-1/2 Teaspoons  salt
1/4 Cup  salt
1/2 Cup  sugar
1 Pound  unsalted butter, softened
2 Medium  white onions, peeled, cut into 2-inch pieces
1 12-Pound  WHOLE TURKEY, fresh or thawed




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