Ingredients:

  • 1 gallon (3.8 L) water
  • 1 cup (200g) kosher salt
  • ½ cup (100g) granulated sugar
  • 1 tbsp black peppercorns
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 orange, quartered
  • 1 (12-14 pound) (5.4-6.3 kg) whole turkey, thawed
  • 4 tbsp (57g) unsalted butter, softened
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • ½ tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cups (473 ml) chicken broth
  • 2 tbsp all-purpose flour
  • 2 cups (473 ml) turkey pan drippings
  • 2 cups (473 ml) chicken broth (additional)

Instructions:

  1. Combine brine ingredients in a large container. Submerge turkey completely and refrigerate for 12-24 hours.
  2. Remove turkey from brine, rinse thoroughly, and pat completely dry with paper towels. Let turkey sit at room temperature for 1 hour.
  3. Preheat oven to 325°F (160°C). In a small bowl, combine softened butter, olive oil, thyme, sage, garlic powder, salt, and pepper. Rub mixture all over the turkey, including under the skin of the breast.
  4. Place onion, carrots, and celery in the bottom of the roasting pan. Place turkey on the rack over the vegetables. Add chicken broth to the bottom of the pan.
  5. Tent the turkey loosely with aluminum foil. Roast for approximately 3 hours, basting with pan juices every 45 minutes.
  6. Remove foil during the last hour of cooking. Insert meat thermometer into the thickest part of the thigh, being careful not to touch the bone. Cook until internal temperature reaches 165°F (74°C).
  7. Remove turkey from oven and let rest for at least 30 minutes before carving. Tent loosely with foil during resting.
  8. Skim fat from pan drippings. In a saucepan, whisk flour into remaining drippings. Cook over medium heat for 1 minute. Gradually whisk in additional chicken broth until smooth. Simmer until thickened, about 5-7 minutes. Season to taste.
  9. Carve the turkey and serve with gravy (if made), your favorite sides, and plenty of festive cheer!