Ingredients:

  • 1 gallon (3.8 liters) water
  • 1 cup (200g) kosher salt
  • ½ cup (100g) granulated sugar
  • 2 tablespoons black peppercorns
  • 1 head garlic, halved horizontally
  • 2 lemons, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 (12-14 pound/5.5-6.4 kg) turkey, thawed completely
  • ½ cup (1 stick/113g) unsalted butter, softened
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon lemon zest
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cups (473ml) chicken broth
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups turkey pan drippings (from roasting)
  • 2 cups chicken broth (or turkey stock if available)
  • Salt and pepper to taste

Instructions:

  1. Combine brine ingredients in a large pot, bring to a simmer, and stir until salt and sugar dissolve. Cool completely. Submerge turkey in the brine, ensuring it's fully covered. Refrigerate for 8-24 hours.
  2. Remove turkey from brine, rinse thoroughly, and pat dry very well with paper towels. Let the turkey sit at room temperature for about an hour to encourage even cooking.
  3. In a bowl, combine softened butter, olive oil, rosemary, thyme, lemon zest, salt, and pepper. Mix well.
  4. Gently loosen the skin on the turkey breast and legs. Spread half of the herb butter under the skin, directly onto the meat. Rub the remaining herb butter all over the outside of the turkey.
  5. Place onion, carrots, and celery in the bottom of the roasting pan. Place the turkey on the rack over the vegetables. Add chicken broth to the bottom of the pan.
  6. Preheat oven to 325°F (160°C). Roast the turkey, uncovered, for the calculated cook time (roughly 13 minutes per pound or 28 minutes per kilogram). Baste the turkey with pan juices every 45 minutes.
  7. Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when the temperature reaches 165°F (74°C).
  8. Remove the turkey from the oven and let it rest, tented with foil, for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
  9. While the turkey rests, make the gravy. Melt butter in a saucepan, whisk in flour, and cook for 1-2 minutes to create a roux. Gradually whisk in pan drippings and chicken broth, bringing to a simmer. Cook until thickened, about 5-7 minutes. Season with salt and pepper to taste.
  10. Carve the turkey and serve immediately with your favorite sides.