Remove turkey from the refrigerator 1 hour prior to roasting. Remove the innards from the turkey. Place turkey breast side down in a pot large enough for it to be entirely submerged.
In a large stock pot, combine 2 cups of poultry broth, salt, sage, thyme, and rosemary. Bring to a boil, stirring frequently. Remove from heat and add 1 gallon of ice water. Allow brine to cool to room temperature, then pour over turkey. Refrigerate overnight.
Preheat the oven to 450°F and set the oven rack to the lowest shelf.
Carefully remove the turkey from brine and pat dry. Discard brine.
Season the cavity of the turkey with salt and pepper. Fill cavity with onion, garlic, carrot, and celery. If some vegetables remain, add to the bottom of roasting pan.
Pour 4 cups of poultry broth into the bottom of the roasting pan. Place a V-shaped roasting rack in the pan. Place turkey on roasting rack, breast side up.
Transfer turkey to the oven for 20 minutes.
Meanwhile, in a small saucepan, combine butter, bourbon, brown sugar, orange zest and paprika. Bring to a simmer over medium heat, stirring occasionally. Once sugar has fully dissolved and glaze has reduced by approx. half (5-6 minutes), reduce heat and keep warm.
Once turkey has roasted for 20 minutes, reduce the heat to 350°F. Brush the turkey with approx. ¼ of the glaze. Continue cooking, brushing it every 30 minutes with additional glaze, until it reaches an internal temperature of 170°F (approx. 3 hours). Add an additional 1-2 cups of water halfway through
Remove turkey from the oven and transfer to a baking sheet. Tent turkey loosely with foil and allow to rest for 20-30 minutes.
Carve turkey and serve. Enjoy!
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