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

Stir until the salt and sugar are completely dissolved.

Place the turkey in a large brining bag or food-safe container.

Pour the brine over the turkey, ensuring it's fully submerged.

Seal the bag or container tightly and refrigerate for at least 6-8 hours, or preferably overnight.

Remove the turkey from the brine and discard the brine. Pat the turkey dry with paper towels before roasting.

Roast the turkey according to your preferred recipe.