Citrus-brined roast turkey with herb butter

For the Citrus Brine, place ingredients in a large saucepan with 2 litres water over medium heat. Heat, stirring occasionally, for 15 minutes or until salt has dissolved. Transfer to a container such as a clean bucket large enough to hold the turkey
and 5 litres liquid. Set aside for 1 hour to cool. Add 3 litres cool water to container; stir to combine.

Place turkey, breast-side down, in brine. Cover; refrigerate for 8 hours or overnight. Remove turkey from brine; rinse well. Dry turkey, inside and out, with paper towel. Stand at room temperature for 1 hour.

For the Herb Butter, combine ingredients in a small bowl; season with salt and ground black pepper.

Preheat oven to 220°C. Discard neck and giblets from turkey. Tuck wings under body. Fill cavity with thyme, 2 garlic bulb halves, the orange and the lemon; tie legs together with kitchen string. Rub half the herb butter over turkey.

Place onions and remaining garlic bulb halves in a large flameproof roasting pan; place a wire rack on top. Place turkey on rack; roast for 30 minutes or until skin begins to brown. Reduce oven to 150°C; roast for a further 1 hour 40 minutes, basting every 30 minutes with remaining herb butter, or until turkey is golden and juices run clear when thickest part of the thigh is pierced (80°C on a meat thermometer). Transfer turkey and onions to a large plate. Rest turkey, loosely covered with foil, for 45 minutes.

Meanwhile, squeeze roasted garlic from a bulb half from its skin into roasting pan; place over high heat. Add wine; cook, stirring, for 3 minutes or until reduced by half. Stir in the stock; bring to the boil. Simmer for 15 minutes or until reduced to a thin gravy. Strain into a small saucepan; stir in vinegar, season. Reheat just before you are ready to serve.

Serve turkey with gravy.