Slice onion, oranges, and lemon into wedges. Place In a large stockpot.

Add salt, sugar, black pepper, bay leaves, sage, and cloves to the stockpot.

Use a mortar and pestle to break up the allspice and juniper berries and add them to the stockpot also.

Add 8 cups water and bring the mixture to a boil. Simmer while stirring until the sugar and salt are completely dissolved.

Remove from heat and add 4 cups of ice water to help cool down the brine. It should be no warmer than lukewarm when adding the turkey.

Add turkey to the pot or transfer the turkey and cooled brine to a brining bag or any type of container large enough to contain the turkey and the brine.

Place in the refrigerator to soak for up to 48 hours.

When it is time to cook the turkey, remove from the brine. Drain all excess liquid from the cavities and pat turkey dry all over with paper towels. You do not need to rinse the turkey.

Stuff turkey with dressing or add fresh onions, garlic, and citrus peel to the cavity.

To truss a turkey, skewer the cavity opening in horizontal rows down the opening. Take a large piece of kitchen twine and lay it over the top skewer. Criss cross the two ends of the twine back and forth over the skewers going down the column, then cinch the twine to close up the turkey skin. Tie the trussing at the bottom with a bow or knot, including the drumsticks to keep everything neat and tucked in.

Coat the turkey in butter, salt, and pepper (or desired seasonings) and roast.