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1
Brine: In a large pot over medium-high heat, add the water, sage, thyme, lemon, salt, and peppercorns.
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2
Bring to a boil, then lower the heat and simmer until the salt is dissolved, and the water is fragrant.
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3
Turn off the heat and let the brine cool.
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4
Put the turkey in a roasting bag, a large plastic bag, or a bowl large enough to fit it with space for the brine.
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5
Pour in the brining liquid and seal or cover.
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6
If there is not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns.
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7
Refrigerate the turkey for up to 3 days.
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8
When ready to cook, remove the turkey from the refrigerator and discard all of brining liquid and solids.
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9
Pat the turkey dry with paper towels.
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10
In a small bowl, mix the marjoram, sage, all the peppers, and salt to make the rub.
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11
Rub on all sides of the turkey, and drizzle with oil.
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12
Stuff the thyme, sage, and rosemary into the cavity, along with 4 of the garlic cloves, and 1 of the red onion quarters.
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13
Allow it to sit on the countertop for about 2 hours to come to room temperature.
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14
Preheat the oven to 400 degrees F.
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15
Put the remaining 2 garlic cloves, red onion quarters, and broth in the bottom of a roasting pan.
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16
Put the turkey on a rack in the roasting pan.
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17
Tuck the wing tips under and tie the legs together with butcher's twine.
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18
Put the turkey in the oven and lower the heat to 350 degrees F. Roast, basting every 30 minutes, until an instant-read thermometer inserted between the thigh and the body registers 160 degrees F, about 2 to 3 hours.
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19
Add more broth to the bottom of the pan so the drippings do not burn.
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20
Allow the turkey to rest under loosely tented aluminum foil for about 10 minutes.
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21
Remove the turkey from the pan to a cutting board.
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22
Arrange the carved turkey on a serving platter and serve with Quick Pan Gravy.
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23
Put the roasting pan on the stove top.
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24
Remove any large solids, like onions or stalks of rosemary, leaving only the pan drippings, softened garlic cloves, juices and fat.
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25
Turn the burner to medium-high heat and add the wine.
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26
Using a wooden spoon scrape up all bits from the bottom of the roasting pan.
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27
In a small bowl, mix together the flour and butter.
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28
Add it to the pan, breaking it up with a wooden spoon, while stirring.
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29
Cook for about 1 minute, and then whisk in the turkey broth and stir until thickened, about 5 minutes.
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30
Season with salt and pepper, to taste, and pour it into a serving bowl.
