Orange-brined turkey

Orange brine and turkey

• 4 oranges (see Tips)
• 4500 - 5000 g turkey (size 46)
• 2 garlic cloves
• 3 sprigs fresh flat-leaf parsley, leaves only
• 2 dried bay leaves
• 90 g salt
• 100 g pure maple syrup
• 1500 g water

Stuffing

• 150 g brown rice
• 1000 g water
• 150 g brown onion, cut into halves
• 3 garlic cloves
• 5 sprigs fresh flat-leaf parsley, leaves only
• 20 g butter
• 50 g currants
• 500 g sausages, casings removed (see Tips)

Orange maple glaze

• 80 g pure maple syrup
• 30 g soy sauce
• 4 whole cloves