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.

Allow the brine to cool completely.

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

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

Seal the bag or container tightly and refrigerate for at least 6-12 hours, or up to 24 hours.

Remove the turkey from the brine and pat it dry with paper towels before roasting.