Ingredients:

  • 1 gallon (3.8 liters) water
  • 1 cup (200g) kosher salt
  • 1/2 cup (100g) granulated sugar
  • 1 head garlic, smashed
  • 1 orange, quartered
  • 1 lemon, quartered
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tbsp (6g) black peppercorns
  • 1 (12-14 pound/ 5.5-6.4 kg) whole turkey, thawed completely
  • 1/2 cup (1 stick/113g) unsalted butter, softened
  • 2 tablespoons (30ml) olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 large yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 cup (240ml) chicken broth

Instructions:

  1. Combine brine ingredients in a large pot. Bring to a simmer, stirring until salt and sugar dissolve. Cool completely. Submerge turkey in brine for 12-24 hours in the refrigerator.
  2. Remove turkey from brine (if brined) and rinse thoroughly. Pat dry inside and out with paper towels.
  3. Combine softened butter, olive oil, salt, and pepper in a bowl.
  4. Loosen the skin of the turkey breast and rub half of the butter mixture under the skin. Rub the remaining butter mixture all over the outside of the turkey.
  5. Place onion, carrots, celery, rosemary, and thyme inside the turkey cavity.
  6. Place the turkey breast-side up on a roasting rack set inside a roasting pan. Add chicken broth to the bottom of the pan.
  7. Roast in a preheated oven at 325°F (160°C) for 3-5 hours (see cook time chart in description).
  8. Baste the turkey with pan juices every 30-45 minutes.
  9. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when the internal temperature reaches 165°F (74°C).
  10. Remove the turkey from the oven and cover loosely with aluminum foil. Let rest for at least 30 minutes before carving.
  11. Carve the turkey and serve.