Combine half of the cranberry juice with the kosher salt, sugar, star anise, cinnamon sticks, cloves, and ginger. You can also skip the spices and toss in about a 1/4 cup of mulling spices instead. Bring up to a simmer for about 15 minutes, dissolving the salt and sugar.
While it is simmering, peel the orange and add in the peels to the pot. Juice or squeeze the remaining orange.
Strain out the spices. Combine the warm brine with the black pepper, remaining juice and ice water.
Place the turkey, innards removed, in a large plastic bag inside of the roasting pan or bucket. Pour in the brine mixture. Add more cold water to cover the turkey as much as possible. Seal or tie up the bag and store in the fridge, a very cool location (about 34-38 degrees) or a cooler with ice packs.
Allow it to rest for 8-24 hours. Flip over at least once during this rest period.
When it is time to roast, remove the bird and rinse well inside and out. Seal up the brining bag and discard.
At this point, follow the directions for roasting the bird.
