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Simple Brined And Roasted Turkey

Kosher salt

Brown sugar

Black peppercorns

Bay leaves

Oranges

Lemon

Rosemary sprigs

Fennel seeds

gallons Water

Food-grade bucket or brining bag

(12-15) lb. Turkey with giblets and neck

Carrot

Celery stalk

Onion

Garlic cloves

to taste Assorted herbs

Butter

Beginning 1-2 days in advance, combine the salt, sugar and next six ingredients in a medium pot with 2 quarts of water. Heat the brine base over medium heat until the brine comes to a low boil and the salt and sugar are fully dissolved. Cool brine, pour into the bucket and add the remaining water. Remove giblets and neck from turkey and reserve for the gravy. Submerge turkey into brine, cover and refrigerate for 1-2 days.

Pre-heat the oven to 350°F. Remove turkey from the brine and rinse inside and out with cold water; discard the brine. Place turkey on a roasting rack inside a roasting pan and pat dry with paper towels inside and out. Season the cavity lightly with salt and pepper.

Combine all of the ingredients for the aromatics with half of the butter. Fill the cavity with the aromatics then truss the turkey. Rub the remaining 2 Tbsp. butter over the top of the turkey, season lightly with salt and pepper then flip turkey over to roast breast- side down.

After 1 1/2 hours of roasting, remove from the oven, turn over and baste with the pan drippings. Continue to cook until a meat thermometer registers 165°F in the thickest part of the thigh. Total cook time should be approximately 3 1/2 hours. Remove turkey from the oven, tent with foil and let rest for 15 minutes before cutting.