For the brine, heat 3 cups of water, 3/4 cup of salt, 3/4 cup of maple syrup, 3/4 cup of bourbon, the orange rind, the thyme, and the bay leaves to simmering over medium heat in a 2-quart saucepan. For about 6 minutes, cook and stir until salt is dissolved. Pour into a sizable, spotless, noncorrosive bucket or stockpot and allow to cool to room temperature for about 20 minutes. 13 more cups of cold water should be added.

Add turkey to the brine mixture. If the brine does not cover the turkey, add more water. Cover and refrigerate for 8 to 12 hours, turning once.

325°F oven temperature. Take the bird out of the brine and give it cold water inside-out rinse. Throw away brine

Place bird, breast side up, on a roasting rack inside large rimmed baking sheet or roasting pan, and pat dry with paper towels.

Put orange, onion, and carrots inside the turkey's cavity. Put the bird's wings under it and liberally apply melted butter to the skin.

Roast turkey for 3 hours to 3 hours 45 minutes.

In the meantime, prepare the glaze by whisking together the orange juice, 1/2 cup maple syrup, the mustard, and 1/2 teaspoon salt in a 1-quart saucepan over medium heat. Cook for 10 to 13 minutes at a simmer, stirring periodically, until the mixture has thickened and reduced by about one-third. Stir in bourbon after removing from heat. Place aside.

In the last 30 minutes of roasting, brush the turkey with half of the glaze; roast for about 15 minutes. Brush turkey with remaining glaze; roast about 15 minutes longer or until skin is deep mahogany, an instant-read thermometer inserted into the thickest part of the thigh reads 165°F, and drumsticks move easily when lifted or twisted. Let turkey rest, loosely covered with foil, 15 minutes before carving.