Herb-Brined Roast Turkey

• 1 cup plain (non iodized) table salt
• 1 cup packed light brown sugar
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 2 tablespoons dried sage
• 1 tablespoon dried marjoram
• 1 tablespoon celery seed
• 1 tablespoon whole black peppercorns
• 6 quarts ice water
• One 14- to 18-pound turkey, neck giblets reserved for another use, and fat at tail area discarded
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 medium celery, chopped
• 6 tablespoons ( 3/4 stick) unsalted butter, at room temperature
• 4 cups Head Start Gravy

1. To make the brine, in a large stockpot, mix 2 quarts water with the salt, sugar, rosemary, thyme, sage, marjoram, celery seed, and peppercorns.
2. Bring to a boil over high heat, stirring until the sugar and salt are dissolved.
3. Remove from the heat.
4. Add the ice water and stir until the ice melts and the brine is very cold.
5. Place the turkey in a roasting bag, then slip the bagged turkey into the second bag to make a double thickness.
6. Place the turkey in the ice chest.
7. Pour the brine into the bag.
8. Close the bag, being sure that the turkey is completely covered with brine, and with a rubber band.
9. Surround the bagged turkey with ice cubes or blue-ice packs.
10. Close the chest and let the turkey stand for 10 to 16 hours.
11. Do not brine the bird for longer than 16 hours or the flavor and texture will be compromised.
12. Position a rack in the lower third of the oven and preheat the oven to 325F.
13. In a small bowl, mix the onion, carrot, and celery.
14. Remove the turkey from the brine and rinse well, inside and out, under cold running water.
15. Pat the skin and body cavities dry with paper towels.
16. Turn the turkey on its breast.
17. Loosely fill the neck cavity with the onion mixture.
18. Using a wooden or metal skewer, pin the turkeys neck skin to the back.
19. Fold the turkeys Wings akimbo behind the back or tie to the body with kitchen string.
20. Loosely fill the large body cavity with the remaining onion mixture.
21. Place the drumsticks in the hock lock or tie together with kitchen string.
22. Place the turkey, breast side up, on a rack in the roasting pan.
23. Rub all over with the butter.
24. Pour 2 cups water into the bottom of the pan.
25. Roast the turkey, basting all over every 45 minutes with the juices on the bottom of the pan, until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180F and the stuffing is at least 160F, about 4 1/2 hours.
26. Whenever the drippings evaporate, add more water, about 1 1/2 cups at a time.
27. Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving.
28. Pour the pan drippings into a separator cup, leaving the browned bits in the pan.
29. Let stand for 5 minutes, then pour off and reserve the drippings and discard the fat.
30. Place the roasting pan on two burners over medium-high heat.
31. Add the gravy and bring to a boil, scraping up the browned bits in the pan with a wooden spatula.
32. Gradually add the dark, degreased pan drippings until the gravy is salted to taste.
33. Simmer until the gravy thickens.
34. Strain and transfer to a warmed gravy boat.
35. Carve the turkey and serve the gravy alongside.

salt, brown sugar, rosemary, thyme, sage, marjoram, celery, whole black peppercorns, water, turkey, onion, carrot, celery, unsalted butter

Taken from www.cookstr.com/recipes/herb-brined-roast-turkey (may not work)