1 (12-14 pound) turkey

Brine:

- 2 cups of kosher salt

Coating:

- 3/4 cup olive oil

 - 2 tablespoons garlic powder

 - 2 tablespoons dried basil

 - 1 teaspoon ground sage

 - 1 teaspoon salt

 - 1/2 teaspoon black pepper

Inside the turkey:

 - 1/2 cup butter, softened

 - 1 large onion, quartered

 - 3 carrots, peeled, chopped in thirds

 - 5 stalks of celery, chopped in thirds

 - 2 sprigs of fresh thyme

 - 2 springs fresh rosemary

 - 2 bay leafs

Inside the roasting dish

2 cups of dry white wine

1 cup of water

Clean the Turkey, inside and out. Set the giblets aside. Place the turkey in a large stock pot.  Cover with cold water.  Add the salt to the water.  Cover and place in the refrigerator overnight (12-18 hours).

 

Heat the oven to 325 degrees.

 

Thoroughly rinse the turkey and discard the brine. Truss the turkey.

 

Pour the wine and water into the bottom of the roasting pan.  Place turkey rack in roasting pan.  Stuff the turkey with the onion, carrot, celery, butter, thyme and bay leaves.

 

In a small bowl, combine the olive oil, garlic powder, basil, sage, salt and pepper.  Brush the outside of turkey with the mixture.

 

Scatter any remaining vegetables (celery, onion and carrots) in the liquid at the bottom of the pan.  Cover the turkey.

 

Roast for 3 hours. After the 3 hours, remove the foil.  Baste the turkey with the juices from the pan (or melted butter if you desire).  Continue to roast for an additional 30 minutes until the internal temperature of the thigh reaches 180 degrees (and the breast is 170)

 

Allow the turkey to rest for 30-45 minutes before carving.