1 Turkey (recommended 12-14 lbs)
1 gallon chicken broth
1 Tbs whole peppercorns
1/2 c brown or white sugar
1 c kosher salt
5-6 cloves garlic, smashed
1 Tbs dehydrated onion
1 large spring fresh thyme
1 large spring fresh sage
1 large spring fresh rosemary
1 handful fresh parsley
8 c cold water
8 c ice
3/4 c salted butter, divided
1 Tbs chopped fresh sage
1/2 c chicken broth
2-3 cloves garlic
3-4 bags of stuffing
About a week before you begin brining your turkey, place it in the refrigerator to defrost
The day before you roast your turkey, combine the chicken broth and remaining brine ingredients (through the parsley) in a very large stock pot. Bring to a boil and then remove from heat and allow to cool to room temperature.
Remove the packaging from the turkey. Remove the neck and giblets (be sure to check the body and neck cavities) and toss. Rinse the turkey in cool water and the place it in a 5-gallon bucket. Add the cold water and the ice cubes, then add the brine mixture. Stir to combine. Cover with the lid and then place in a cold place for up to 24 hours.
When you're ready to roast your turkey, preheat the oven (usually 350). Soften 1/2 c butter and mix it with the 1 Tbs fresh sage and set aside. Remove the turkey from the brine, rinse it in cool water, and place in the roasting pan. Use your hands to loosen the skin between and over the breast. Spread handfuls of the sage butter between the breast and skin, rubbing any excess over the outside of the skin.
In a blender, combine 1/2 c chicken broth, 2-3 cloves of garlic, and 1/4 c melted butter until completely smooth. Use a flavor injector to inject the mixture all over the turkey.
Slip and remaining rosemary and thyme sprigs under the skin.
Stuff the turkey with prepared stuffing. Insert the meat thermometer into the thickest part of the turkey breast and then place the turkey into the (flour coated) roasting bag and roast until thermometer registers 165.
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