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1
In a large stockpot, stir together the salt, sugar, and 2 gallons water until the salt and sugar dissolve.
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2
Submerge the turkey in the brine and refrigerate for 4 to 6 hours.
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3
Remove the turkey from the brine, rinse, and pat dry.
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4
Refrigerate, uncovered, for 8 to 24 hours.
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5
Arrange an oven rack in the lowest position.
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6
Preheat the oven to 400F.
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7
Put the turkey, breast side down, in the center of a large, heavy roasting pan.
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8
Stuff with a third of the onions, carrots, celery, parsley, thyme, and 1 tablespoon of the butter.
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9
Truss well.
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10
Scatter the garlic, chicken wings, turkey giblets and neck, and the remaining vegetables and herbs around the bird.
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11
Pour 1 cup water over the vegetables.
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12
Melt the remaining 5 tablespoons butter and brush all over the turkey.
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13
Roast for 45 minutes.
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14
Turn the turkey so that one wing side is up and baste, adding water to the pan if it is dry.
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15
Roast for 15 minutes longer, then turn the turkey so that the other wing side is up.
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16
Baste, then roast for 15 minutes longer.
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17
Turn the turkey breast side up, baste, and roast until the internal temperature of the leg registers 170F, 30 to 40 minutes longer.
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18
Remove from the oven, tent with foil, and let rest for 20 to 30 minutes.
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19
While the turkey rests, remove the turkey neck and giblets from the pan.
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20
Pick the meat from the neck and dice.
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21
Dice the giblets.
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22
Tilt the turkey to pour its juices into the roasting pan, then transfer the turkey to a serving platter.
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23
Set a fine-mesh sieve over a measuring cup.
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24
Carefully pour all the liquid from the pan through the sieve; discard the solids.
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25
Let stand for a few minutes, then spoon off the fat from the juices, discarding the fat, or use a fat separator.
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26
Pour the pan juices back into the roasting pan.
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27
Add the neck meat and giblets to the pan.
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28
Straddle the pan between 2 burners and bring the juices to a boil.
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29
Stir 1 tablespoon water into the cornstarch, then stir into the juices.
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30
Boil until thickened slightly, about 2 minutes.
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31
Season to taste with soy sauce, salt, and pepper and then transfer to a gravy boat.
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32
Carve the turkey and serve with the gravy.
