Ingredients:

  • 1 gallon (3.8 liters) water
  • 1 cup (200g) kosher salt
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon black peppercorns
  • 1 head garlic, smashed
  • 2 sprigs fresh rosemary
  • 4 bay leaves
  • Ice (enough to keep the turkey cold)
  • 1 (12-18 pound / 5.4-8.2 kg) whole turkey, thawed completely
  • 1 large onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 lemon, quartered
  • 4 sprigs fresh thyme
  • 1/2 cup (113g) unsalted butter, softened
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup chicken broth

Instructions:

  1. Combine brine ingredients in a large container. Submerge turkey in brine, ensuring it's fully covered. Refrigerate for 12-24 hours.
  2. Remove turkey from brine (if brined) and rinse thoroughly. Pat dry with paper towels.
  3. Chop the onion, carrots, and celery. Quarter the lemon.
  4. Place the chopped vegetables, lemon quarters, and thyme sprigs inside the turkey cavity.
  5. Soften butter and combine with salt, pepper, and any desired herbs (e.g., more thyme, rosemary).
  6. Gently loosen the skin on the breast and rub the softened butter mixture under the skin. Rub the remaining butter mixture over the outside of the turkey. Drizzle with olive oil and season with salt and pepper.
  7. Preheat oven to 325°F (160°C).
  8. Place the turkey on the roasting rack in the roasting pan. Add chicken broth to the bottom of the pan.
  9. Calculate cooking time based on turkey weight. Cook to an internal temperature of 165°F (74°C).
  10. Baste the turkey with pan juices every 30-45 minutes.
  11. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. Cook until the internal temperature reaches 165°F (74°C).
  12. Remove the turkey from the oven and tent loosely with aluminum foil. Let it rest for at least 20-30 minutes before carving.
  13. Carve the turkey and serve with your favorite sides.