In a very large pot, combine the water, salt, brown sugar, paprika, juniper berries, peppercorns, star anise, cinnamon sticks, bay leaves and thyme and cook over high heat until the sugar and salt are dissolved. Remove from the heat. Squeeze the oranges into the brine and add the peels. Add the ice and stir until cool. Add the turkey. Refrigerate for 12 to 24 hours.