Habanero-Brined Roasted Turkey With Cranberry Kumquat Chutney

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For the brine:

2 cups salt

1 cup sugar

10 cloves garlic, peeled

2 tsp coarsely ground pepper

8 habanero chiles

For the turkey:

1 (12 to 15 lb.) turkey

1 onion, cut into quarters

2 habanero chiles

4 tbsp butter, softened and divided, plus extra

freshly ground pepper

3/4 cup chicken broth, divided

Cranberry-Kumquat Chutney (recipe below)

1 and 1/2 cups fresh kumquats, washed

1 habanero chile. seeded and minced

1 (16-ounce) can whole cranberry sauce

Salt and freshly ground pepper

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