Ingredients:

  • 1 gallon (3.8 liters) water
  • 1 cup (200g) kosher salt
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon (15g) black peppercorns
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 cloves garlic, smashed
  • 1 (12-14 pound / 5.4-6.4 kg) whole turkey, thawed
  • 1 large yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 head of garlic, cut in half horizontally
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1/2 cup (113g) unsalted butter, softened
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 cup (240ml) chicken broth (low-sodium)

Instructions:

  1. Combine brine ingredients in a large pot and bring to a simmer. Cool completely. Submerge turkey in brine for 12-24 hours in the refrigerator.
  2. Remove the turkey from the brine (if used) and rinse thoroughly. Pat dry inside and out with paper towels. Discard the brine.
  3. Place quartered onion, carrots, celery, garlic head halves, rosemary, and thyme inside the turkey cavity.
  4. In a small bowl, combine softened butter, olive oil, salt, and pepper. Rub the butter mixture all over the turkey, including under the skin of the breast, if possible.
  5. Preheat the oven to 325°F (160°C).
  6. Place the turkey on a roasting rack in a roasting pan. Add chicken broth to the bottom of the pan.
  7. Baste the turkey every 30-45 minutes with the pan juices.
  8. Use a meat thermometer to check the internal temperature of the turkey. Insert the thermometer into the thickest part of the thigh, avoiding the bone.
  9. If the turkey skin is browning too quickly, tent loosely with aluminum foil.
  10. Continue roasting until the internal temperature reaches 165°F (74°C).
  11. Remove the turkey from the oven and let it rest for at least 30 minutes before carving.
  12. Carve the turkey and serve.