Make the brine: Combine the water, brown sugar, orange peels, thyme sprigs, cloves, salt, liquid smoke, black peppercorns, and orange juice in a Dutch oven or stockpot.
Bring the brine ingredients to a simmer over medium-high heat and stir, cooking for 10 minutes, or until the brine is aromatic and the salt and sugar have dissolved.
Add the bourbon to the pot and let simmer for 1 minute.
Remove the brine from the heat. Stir the ice into the brine and let the brine cool until cool to the touch.
Submerge the turkey in the stockpot of brine and cover. Refrigerate and brine the turkey for 24-36 hours.
Roast the turkey: preheat the turkey to 425 degrees Fahrenheit.
Place a roasting rack in the bottom of a 9 x 13" baking pan. Scatter the onions, oranges, and thyme sprigs over the rack.
Rinse the turkey with cool water. Pat the turkey dry with paper towels. Place the turkey on the oranges and onions in the roasting pan.
Spread the softened butter under the turkey skin. Sprinkle the turkey skin with salt and cracked black pepper.
Roast the turkey (uncovered) for 40 minutes, rotating the pan halfway through the cooking time.
Reduce the heat to 375 degrees and roast the turkey for 55-65 minutes, or until the deepest part of the turkey reaches 165 degrees Fahrenheit. Check the turkey often throughout baking and tent it with aluminum foil if the turkey is browning too much at any time throughout the roasting time.
Remove the turkey from the oven and let rest at room temperature for 10 minutes.
Carve the turkey and serve hot!
Notes
1. Turkey leftovers can be refrigerated in an air tight container for up to 5 days. They can be frozen in a freezer safe container for up to 2 months. 2. The turkey can also be brined in brining bags. 3. This brine also works for a full turkey breast. Roast the full breast at 425 degrees as listed and then 15 minutes for every pound after reducing the heat to 375 degrees, or until the meat is cooked through to 150-155 degrees Fahrenheit in the thickest part of the breast.4. This brine also works for whole chickens and small turkeys. This brine works for larger turkeys, though you will likely need to double the recipe and use brining bags or a larger pot to brine the meat.
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