In a large stockpot, combine water, salt, brown sugar, molasses, peppercorns, bay leaves, orange zest, orange juice, lemon zest, lemon juice, thyme, and rosemary.

Bring the mixture to a simmer over medium heat, stirring until the salt and sugar are completely dissolved.

Remove from heat and let the brine cool completely.

Place the turkey in a large plastic food storage bag or brining container.

Pour the cooled brine over the turkey, ensuring it's fully submerged. Seal the bag tightly or cover the container.

Refrigerate for at least 6-8 hours, or preferably overnight (up to 24 hours).

Remove the turkey from the brine and pat it dry with paper towels before roasting.

Roast the turkey according to your preferred recipe and enjoy!