Bring the vegetable broth, sea salt, and black peppercorn in a big saucepan to a rolling boil, then take it off the heat and allow it to cool fully.

Pour the broth into a big cooler or bucket and add cold water, sage, rosemary, thyme, and oranges. Line the bucket or cooler with a food-safe bag or turkey brining bag.

Before putting the turkey in the brine overnight in the refrigerator or in a cooler with ice water outside the bag (which will stay cold overnight), remove the insides (I save the neck bones for cooking gravy ahead of time) and pat it dry.

Turn the turkey inside out and pat dry.