Combine brine ingredients and simmer over medium heat until salt and sugar dissolve, stirring occasionally. Remove from heat and let cool completely.
Submerge the turkey in the brine. Cover and refrigerate the turkey in the brine for 12 to 24 hours.
Before roasting, remove the turkey from the brine and rinse with cold water to remove some of the salt. Pat dry with paper towels and discard the brine.
ROASTING DIRECTIONS
Preheat oven to 475° F or hottest setting and line a roasting pan with foil.
Combine softened butter, salt, pepper, and Dangold spice blends. Rub mixture on turkey.
Place the oranges, onion, rosemary, thyme, and garlic cloves inside the turkey cavity. Skewer turkey openings and tie drumsticks together.
Cover turkey with tinfoil and place breast-side-up on roasting pan. Roast for 15 minutes, then remove tinfoil and bake for 30 more minutes.
Reduce heat to 325° F and pour champagne and orange juice over turkey. Continue to bake for at least an hour. Once the turkey looks golden and delicious, pierce the fattest part of the thigh with a knife. If the juices run clear, the turkey is ready.
Remove turkey, cover, and let stand 30 minutes before carving.