Brine your Bird
1 litre boiling water + 4 litres cold water
1/2 cup of salt
1/4 cup maple syrup
1/4 cup honey
2 Tbs black peppercorns
2 Tbs mustard seeds
1 Tbs caraway seeds
1 piece of ginger, thumb size, sliced
1 cinnamon stick
1 Tbs whole allspice
2 star anise
2 oranges, sliced and squeezed into the water
Bouquet garni of rosemary, thyme and bay leaf
In a pot, put salt, honey and maple syrup in the boiling water.
Dissolve the ingredient, add the remaining cold water and ingredients
Place your clean, trimmed whole bird into a large bowl or pot and cover it with the brine. Ensure your bird is not stuffed at this stage.
Keep in the fridge for 24 hours.
Take out of the brine and thoroughly dry before roasting.