The Brine
In a saucepan bring the water to the boil and add ingredients as listed but not the ice. Squeeze the juice from the orange quarters into the brine, add the orange skins. Boil for 3 minutes to extract flavour from herbs and spices. Pour into a plastic bucket and leave to cool a little. Add a bag of ice. Stir.
Put the turkey into the brine, start with the breast down and turn it later.
No need to refrigerate if you don’t have space. To keep everything cold, cover with a lid or clean wet towel and leave in a cool spot for 6-8 hours, 12 hours if the turkey was fully frozen. We used an Addis 9 litre container, which has a lid.