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1
In 16-quart or larger stockpot, bring 2 gallons water to a boil.
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2
Add salt and sugar, and stir until completely dissolved.
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3
Turn off heat, and add carrot, onion, celery and leek.
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4
Add bay leaves, peppercorns, coriander, red pepper, fennel seeds, star anise and thyme.
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5
Refrigerate until cold.
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6
Remove giblets from turkey.
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7
Cover and refrigerate liver if using in stuffing.
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8
Discard remaining giblets or reserve for another use.
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9
Add turkey to stockpot.
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10
If necessary, weight it with a plate so that it stays below the brine's surface.
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11
Refrigerate for 72 hours, then remove from brine and allow to come to room temperature.
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12
Preheat oven to 425 degrees.
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13
Loosely fill the turkey at both ends with stuffing, and truss as you would a chicken.
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14
Place turkey in a large roasting pan, and roast until it starts to brown, about 25 minutes.
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15
Reduce oven setting to 350 degrees, and roast for 12 minutes more per pound, until internal temperature at the deepest part of the leg reaches 130 degrees.
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16
(Total roasting time will be about 3 hours.)
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17
Baste frequently with olive oil or butter and pan juices, using rosemary branches as a brush if desired.
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18
If the bird begins to darken too much, cover it loosely with a piece of foil.
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19
Before serving, remove turkey from oven and leave covered with foil.
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20
Allow it to rest for 20 minutes before carving and spooning the stuffing into a serving dish.
