Make the Brine: In a large pot, combine 4 cups of water with 1 cup of pure maple syrup, ½ cup of kosher salt, 2 tablespoons of tricolor peppercorns, 3 bay leaves, 6 minced garlic cloves, 1 cup of fresh rosemary leaves, the peels of 2 large oranges, and the peels of 2 apples. Bring this mixture to a boil, stirring until the salt dissolves. Once boiling, remove from heat and allow it to cool completely.

Brine the Turkey: Once the brine is cool, submerge your thawed 12-14 pound turkey into the liquid, ensuring it is completely covered. If necessary, weigh it down with a plate. Cover the pot and refrigerate for at least 8 hours or up to 5 days.

Prep for Roasting: After brining, take the turkey out of the brine and pat it dry inside and out with paper towels. Preheat your oven to 325°F (163°C). In a small bowl, mix ½ cup of melted salted butter with ¼ cup of pure maple syrup. Brush this mixture all over the turkey.

Roast the Turkey: Place the turkey on a roasting rack in a large roasting pan and transfer it to your preheated oven. Roast for approximately 3 to 4 hours, or until the internal temperature reaches 165°F (74°C). Baste every 30 minutes with drippings and additional maple syrup.

Rest and Serve: Once done, remove the turkey from the oven and tent it loosely with aluminum foil. Allow it to rest for at least 20-30 minutes before carving.