Southwestern Turkey In Brine ( Funky Bird) - cooking recipe

Ingredients

Brine
1 cup fresh lemon juice
3/4 cup fresh orange juice
1 cup kosher salt
1 cup packed light brown sugar
1 cup chopped yellow onion
2 oranges, halved
2 jalapenos, minced with seeds (I add 4-5)
1/4 cup chopped fresh cilantro
2 tablespoons chopped garlic
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano, preferable Mexican
1 (6 1/2 lb) whole turkey breast (or I have used a whole turkey)
vegetable oil
Essence
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano leaves
1 tablespoon dried thyme

Preparation

In a large non reactive container (we usually use a white trash bag--heavy duty or doubled sacked), combine lemon juice, orange juice, kosher salt, light brown sugar, yellow onions, oranges, jalapenos, cilantro, garlic, chili powder, ground cumin and oregano with 1 gallon water.
Stir, squeeze, or shake up to dissolve brine the sugar & salt.
Put the turkey under cold running water and rinse.
Add the turkey to the brine, cover and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours.
Essence:
Mix ingredients well and store in an airtight container or jar. Yields about 2/3 cup.
Preheat oven to 375\u00b0FF.
Remove the turkey from the brine and put it breast side up in a large heavy roasting pan and pat dry with paper towels.
Rub the turkey with vegetable oil.
Sprinkle all sides with 1- 3 tablespoons of Essence.
Roast until deep golden brown and an instant thermometer inserted in the thickest part of the thigh reads 165\u00b0F., about 1 hour and 45 minutes for breast, and a whole turkey takes about 20 minutes per pound.
Transfer to a platter and let stand for about 15 minutes before carving.