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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 spices, and refrigerate until cold.
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5
Remove giblets from turkey.
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6
Cover and refrigerate liver if using in stuffing.
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7
Discard remaining giblets or reserve for another use.
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8
Add turkey to stockpot.
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9
If necessary, weight with plate so that it stays below brine's surface.
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10
Refrigerate 72 hours, then remove from brine and allow to come to room temperature.
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11
Preheat oven to 425 degrees.
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12
Loosely fill turkey at both ends with stuffing, and truss like a chicken.
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13
Place in large roasting pan, and roast until it starts to brown, about 25 minutes.
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14
Reduce oven setting to 350 degrees, and roast for 12 minutes more per pound, until internal temperature at deepest part of thigh reaches 130 degrees.
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15
Baste frequently with olive oil or butter and pan juices.
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16
If bird begins to darken too much, cover loosely with foil.
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17
Remove turkey from oven, leave covered and allow to rest 20 minutes before carving and spooning stuffing into serving dish.
